Skip to main content

Mediterranean Quesadillas with Chicken and Asparagus

Comments

Mediterranean Quesadillas with Chicken and Asparagus

Mediterranean Quesadillas with Chicken and Asparagus
Comments

PREP TIME: 0min COOK TIME: 40min
Serves 4

PREP TIME: 0min COOK TIME: 40min
Serves 4

  • 521
    Calories
  • 46g
    Protein
  • 921mg
    Sodium
  • 10g
    Sat. Fat
  • 5g
    Sugar

Ingredients

1 tbsp. olive oil

1 tbsp. balsamic vinegar

1/2 tsp. salt

1 tsp. freshly ground pepper

1 cup cremini mushrooms, sliced

1 cup asparagus, blanched and chopped

3/4 cup marinara sauce, divided

1/4 cup sun-dried tomatoes, thinly sliced

1/4 cup black olives, sliced

2 cups shredded mozzarella cheese

4 large flour tortillas

1/4 cup sour cream


Step 1

Preheat the oven to 400°F. Whisk the oil with the vinegar, salt and pepper. Toss half the mixture with the mushrooms and brush the remaining all over the chicken.

Step 2

Arrange the mushrooms and chicken on a parchment-lined baking sheet. Bake for 20 minutes or until cooked through; cool slightly. Chop the chicken into pieces.

Step 3

Toss the chicken and mushrooms with the asparagus, 1/2 cup marinara sauce, sun-dried tomatoes and olives (optional). Sprinkle half the cheese on one side of each tortilla. Divide the chicken mixture evenly over the cheese and top with remaining cheese. Fold the tortillas over to enclose the filling.

Step 4

Set a large, nonstick skillet over medium heat and coat with cooking spray. Place 2 quesadillas in the skillet and cook for 2 to 3 minutes per side or until lightly toasted and cheese is melted. Repeat with remaining quesadillas. Serve with the remaining marinara sauce and sour cream for dipping.

Mediterranean Quesadillas with Chicken and Asparagus



Rated NaN/5 based on 0 customer reviews
Mouth-watering goodness. Serves 4 https://www.perdue.com/recipeimages/chx_asp_quesadilla_thumb.jpg https://www.perdue.com/recipeimages/chx_asp_quesadilla_thumb.jpg