Smoky Chicken and Mushroom Quesadillas With Spanish Rice
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Smoky Chicken and Mushroom Quesadillas (6-ounce) package sliced portabella mushrooms1 teaspoon roasted garlic1 teaspoon mesquite seasoning4 (1-ounce) slices Deli smoked Gouda cheese4 (10-inch) flour tortillas1 (10-ounce) can chunk white chicken (drained)1/2 cup shredded Cheddar cheesebutter cooking spray Spanish Rice 1 (6-ounce) box Mexican fiesta rice (10-minute variety)1 cup mild salsa 1 cup water
Smoky Chicken and Mushroom Quesadillas
1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
3. Coat grill with cooking spray; grill 2 quesadillas at a time 2–3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
Spanish Rice
1. Combine all ingredients (including rice seasoning packet) in medium saucepan; cover and bring to boil on high.
2. Reduce heat to low; simmer 10 minutes, stirring occasionally.
3. Remove from heat. Let stand 5 minutes or until desired consistency. Stir before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_W_D.
1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
3. Coat grill with cooking spray; grill 2 quesadillas at a time 2–3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
Spanish Rice
1. Combine all ingredients (including rice seasoning packet) in medium saucepan; cover and bring to boil on high.
2. Reduce heat to low; simmer 10 minutes, stirring occasionally.
3. Remove from heat. Let stand 5 minutes or until desired consistency. Stir before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_W_D.
Nutritional Info Amount Per Serving
- Calories: 606.5
- Total Fat: 20.6 g
- Cholesterol: 91.2 mg
- Sodium: 2,184.9 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 3.9 g
- Protein: 36.0 g
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