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Chicken and Mushroom Quesadilla by

Source: Rocco Dispirito


Cooking Spray
1 pound sliced white button mushrooms
Freshly Ground blakc pepper
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh flat-leaf parsley
4 (9-inch) low-carb tortillas
6 oz shredded 75% reduced-fat cheddar (about 1 1/2 cups)
7 oz shredded skinless breast meat from a rotisserie or roast chicken (about 2 cups)
1 cup jarred tomatillo salsa


Heat a large nonstick saute pan over medium heat. When hot, remove it from the stove just while you coat it with cooking spray. Add mushrooms and season with salt and pepper to taste. (You might have to cook in batches.) Cook the mushrooms until they are tender, about 6-8 minutes. If they appear too dry, add 1 or 2 tablespoons of water. Add the shallots and cook for 1 minute. When theya re just about done, stir in the parsley. Set aside.
Heat 2 large nonstick saute pans over medium heat.
Lay 2 tortillas on a work suface. Divide the cheddar cheese between the 2 tortillas. Scatter the chicken over the cheese and spoon the salsa over both tortillas. Divide the mushrooms between the tortillas. Season the toppings with salt and pepper to taste. Top each with another tortilla.
When the pans are hot, hold them away from the stove and spray them generously with cooking spray. Carefully place 1 quesadilla in each of the pans. Cook until the tortillas are golden and crispy, about 4 minutes.
Transfer the quesadillas to a cutting board. Cut into wedges and serve immediately.

Servings: 4

Serving Size: 1/2 quesadilla

Nutrition Information (per serving):
Calories 324
Fat 10 g
Saturated Fat 3.5 g
Cholesterol 64 mg
Sodium 1237 mg
Carbohydrates 29
Fiber 13 g
Protein 44 g

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