Go Back
- Chicken and Mushroom Components - 2 cups cooked chicken breast, shredded - 1 cup mushrooms, sliced - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste When choosing your chicken, I recommend using rotisserie chicken. It saves time and adds great flavor. Fresh mushrooms work best, but you can use canned if needed. Just rinse them well to remove any extra salt or preservatives. - Alfredo Sauce Details - 1 cup Alfredo sauce You can make your own Alfredo sauce or buy it pre-made. Homemade sauce gives a richer taste. If you use store-bought, look for brands with natural ingredients. This helps keep the flavors clean. - Cheese and Tortilla Selection - 2 cups shredded mozzarella cheese - 4 large flour tortillas - Fresh parsley, chopped (for garnish) Mozzarella melts beautifully and gives a soft texture. You can mix in some cheddar for a sharper flavor. For tortillas, use large flour ones. They hold all the filling well. If you're feeling adventurous, try corn tortillas for a different taste. For the full recipe, be sure to check the Cooking Directions section. Enjoy crafting your quesadilla! Sautéing Mushrooms To start, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of sliced mushrooms. Cook them for about 5 minutes. Stir until they become tender and brown. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. This mix adds great flavor. Mixing Chicken and Alfredo In a large bowl, take 2 cups of shredded cooked chicken breast. Add the sautéed mushrooms to the bowl. Then pour in 1 cup of Alfredo sauce. Mix everything well until the chicken and mushrooms are coated. Assembling the Quesadilla Grab a large flour tortilla. Lay it flat on your working surface. Sprinkle about 1/4 cup of shredded mozzarella cheese on half of the tortilla. Spoon half of the chicken and mushroom mix on top of the cheese. Top with another 1/4 cup of mozzarella cheese. Fold the tortilla in half to seal in all that goodness. Cooking the Quesadilla in Skillet Place the folded quesadilla in the same skillet over medium heat. Cook for 3 to 4 minutes on one side. Flip it over and cook the other side until golden brown. Check if the cheese has melted. Achieving the Perfect Crispiness For a crispier quesadilla, press down gently with a spatula while cooking. This helps the cheese stick together and keeps the filling inside. Serving Suggestions Once cooked, remove the quesadilla from the skillet. Let it cool for a minute. Cut it into wedges for easy serving. Garnish with chopped fresh parsley for a pop of color. Enjoy this Chicken and Mushroom Alfredo Quesadilla as a tasty snack or meal. For the complete recipe, check the Full Recipe section. - Ensuring Even Cooking: Use medium heat. This helps cook the quesadilla evenly. If it's too hot, the outside may burn. If it's too low, the cheese won't melt. - Cheese Melting Techniques: Use shredded cheese. It melts faster than blocks. Layer cheese on both sides. This creates a gooey texture that holds the filling. - Flavor Enhancements: Add spices like paprika or chili powder. These spices give a nice kick. You can also add fresh herbs like basil or cilantro for added freshness. - Overloading the Quesadilla: Don’t add too much filling. This makes flipping hard. A good balance is key for a perfect quesadilla. - Not Preheating the Skillet: Always preheat your skillet. This helps achieve that nice golden color. If the skillet is cold, the quesadilla will steam rather than crisp. - Cooking Time Errors: Watch your cooking time closely. Each side usually takes about 3-4 minutes. If you cook too long, the quesadilla can become tough and dry. For a full guide on how to make this dish, check out the Full Recipe. {{image_2}} Alternative Proteins If you want to mix things up, try using different proteins. You can swap chicken for turkey or shrimp. Each protein brings its own taste, adding a fun twist to the quesadilla. Vegetarian Options For a meatless dish, use beans or tofu. Black beans add protein and fiber. Tofu can soak up the flavors of the sauce well. You can also add some extra mushrooms for texture. Different Sauces and Seasonings Feel free to change the sauce! A white cheese sauce or a spicy salsa can work great. If you want more flavor, try adding fresh herbs or lemon juice. It will make your quesadilla pop. Adding Spices for Heat Want some heat? Sprinkle in some chili powder or cayenne pepper. This will give your quesadilla a nice kick. You can adjust the amount based on your taste. Incorporating Vegetables Adding more veggies can make your quesadilla even better. Spinach, bell peppers, or zucchini can add color and nutrients. Just sauté them with the mushrooms for a tasty mix. Cheese Mix Variations Mixing different cheeses can change the flavor profile. Try adding cheddar or pepper jack cheese for a different taste. You can even blend cheeses for a creamy melt. These variations make your Chicken and Mushroom Alfredo Quesadilla even more special. Get creative and enjoy your cooking! For the complete recipe, check out the Full Recipe. To keep your Chicken and Mushroom Alfredo Quesadilla fresh, refrigerate leftovers. Place them in an airtight container. They will stay good for up to three days. If you want to store them longer, freezing is a great option. - Refrigeration Guidelines: Cool the quesadilla to room temperature before storing. - Freezing Recommendations: Wrap each quesadilla tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you are ready to enjoy your leftovers, reheating properly is key. You want to maintain that delicious crispiness. - Best Methods for Reheating: Use a skillet over medium heat for best results. This method warms the quesadilla evenly. You can also use an oven at 350°F (175°C) for about 10-15 minutes. - Maintaining Crispiness: To keep the outside crispy, cover the skillet with a lid while reheating. This helps trap heat without making the quesadilla soggy. These simple tips will help you enjoy your Chicken and Mushroom Alfredo Quesadilla just like it was freshly made. For the full recipe, refer back to the complete guide. How to make Chicken and Mushroom Alfredo Quesadilla? To make this dish, start by cooking the mushrooms in olive oil. Then, mix shredded chicken with the sautéed mushrooms and Alfredo sauce. Lay a tortilla flat, add cheese, then the mixture, and more cheese. Fold the tortilla and cook it in a skillet until golden brown. Can I use store-bought Alfredo sauce? Yes, you can use store-bought Alfredo sauce. It saves time and still tastes great. Just make sure to choose a brand you love. Homemade sauce can be fun, but store-bought is convenient. How long does the quesadilla keep? The quesadilla can last for about 3-4 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. Is this recipe healthy? This recipe can be healthy if you watch your portion sizes. It has protein from chicken and some vitamins from mushrooms. Using whole wheat tortillas can add more fiber. Caloric content per serving? Each serving has around 400-500 calories, depending on the cheese and sauce you use. For a lighter meal, you can adjust the cheese or use less sauce. Can I lower the calories? Yes, you can lower the calories by using less cheese or sauce. You can also swap chicken for a leaner protein or add more veggies to fill you up without adding too many calories. This blog post covered how to make a Chicken and Mushroom Alfredo Quesadilla. We looked at every part, from the ingredients to tips for the best result. I shared tricks for cooking and common mistakes to avoid. You can swap ingredients and adjust flavors to fit your taste. In the end, you can enjoy this dish your way. Whether for lunch or dinner, it’s a hit! Happy cooking!

Chicken and Mushroom Alfredo Quesadilla

Indulge in the deliciousness of Cheesy Chicken & Mushroom Alfredo Quesadillas! This easy recipe combines flavorful chicken, sautéed mushrooms, and gooey mozzarella in a crispy tortilla, making it perfect for busy weeknights or a fun gathering. In just 30 minutes, you'll create a dish that will impress everyone at the table. Don't miss out—click through to discover how to make this cheesy delight that's sure to satisfy your cravings!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken breast, shredded

1 cup mushrooms, sliced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup Alfredo sauce

2 cups shredded mozzarella cheese

4 large flour tortillas

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they're tender and lightly browned, about 5 minutes. Season with garlic powder, onion powder, salt, and pepper.

    In a large mixing bowl, combine the shredded chicken, sautéed mushrooms, and Alfredo sauce. Mix until everything is well-coated.

      Lay one tortilla flat on a clean surface and sprinkle about 1/4 cup of mozzarella cheese over half of the tortilla.

        Spoon 1/2 of the chicken and mushroom mixture over the cheese, then top with another 1/4 cup of mozzarella cheese before folding the tortilla in half.

          In the same skillet, cook the quesadilla over medium heat for about 3-4 minutes on each side until golden brown and the cheese is melted. Repeat the process with the remaining ingredients to make a second quesadilla.

            Once cooked, remove the quesadillas from the skillet, let them cool for a minute, and then cut them into wedges.

              Garnish with fresh chopped parsley before serving.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4