Ingredients
1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeno, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)
Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and saute 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeno, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; saute 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.
Nutritional Info (1 quesadilla)
CALORIES 388(29% from fat); FAT 12.5g (sat 5.7g,mono 2.5g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 65mg; CALCIUM 429mg; SODIUM 759mg; FIBER 1.7g; IRON 2.8mg; CARBOHYDRATE 31.3g