Oven Quesadillas with Chicken & Mushrooms

And a little bit of green onion that changes everything

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It’s not every day that you put mushrooms into a chicken quesadilla, I know. But trust me on this. They’re so full of flavor from being cooked in the chicken pan, and they practically melt into the cheese. This quesadilla really hits those earthy notes, though, so make sure to add the green onions— they brighten up the flavor (and make it look so pretty, too— see?)

My quesadilla, topless so you can see everything, with a little corner sans green onions for those who don’t like joy (I’m looking at you, husband!)

If you’re generally in a rush when you get home from work, give yourself a head start…try cooking the chicken and mushrooms the night before. Then dinner will be something like a 10-minute affair.

Chicken & Mushroom Oven Quesadillas
Cook time: 40 minutes
Serves: 8 (2 meals for 4 people each: cook all the chicken and mushrooms at once, then store half and assemble right before eating the 2nd batch. Of course, you can make them all at once and reheat the leftovers, but be warned: leftover quesadillas can be gummy and a bit less delightful.)

For Dietary Restrictions

• Gluten free: use corn tortillas

• Dairy free: use dairy-free cheese

Kids Can Help

• Wash mushrooms and green onions; season chicken; assemble quesadillas

Ingredients

• 1 package large flour tortillas (8 ct)

• 2 tsp olive oil

• 2 large chicken breasts

• 8 oz white mushrooms

• Salt

• Garlic powder

• Mexican oregano

• 2 16 oz packages Monterey Jack cheese

• ½ bunch green onions

Tools

• 1 large skillet with lid

• 1 medium-sized (approx. 12x12 inch) cutting board

• Chef knife

• 1 large sheet pan

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Directions

Step 1

In a large skillet, heat 1 tsp olive oil over medium heat. Once the oil is hot, add the chicken breasts and sprinkle the tops generously with garlic powder, salt, and Mexican oregano. Cook undisturbed for about 5 minutes until nicely browned on the underside. Flip, season again with the spices and salt, and cover. Reduce heat and cook until chicken reaches an internal temperature of 165 degrees; set aside.

Chicken, sitting (setting?) aside

Step 2

While the chicken is cooking, wash and slice the mushrooms and green onions (keep them separate; you won’t add the green onions until the end or they’ll be mush.)

Step 3

When the chicken is done, keep the skillet on the burner. Heat the other teaspoon of oil, then add the sliced mushrooms. Cook over medium-low heat until mushrooms have browned and are starting to shrink. Remove from heat. 

Mushrooms a la nice brown bits from the chicken

Step 4

Set your oven to preheat to 350 while you cut the chicken breasts into thin slices.

Step 5

Assemble the quesadillas: Lay two tortillas side-by-side on your sheet pan. Sprinkle each with an even coating of cheese (about 1 cup), then add a layer of chicken and a layer of mushrooms. Scatter green onions on top. Sprinkle with salt, add more cheese on top (another scant cup), then lay another tortilla on top of each. (One serving is half a quesadilla.)

Pre-baked assemblage

Step 6

Bake for 5 minutes until cheese is melted (no need to flip— they’re too big and will almost certainly fall apart if you try). Slice and serve immediately!