Perdue
Mediterranean Quesadillas with Chicken and Asparagus
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Mediterranean Quesadillas with Chicken and Asparagus

Mediterranean Quesadillas with Chicken and Asparagus

Serves 4 | Prep/Cook Time:
  • Calories 521
  • Protein 46g
  • Sodium 921mg
  • Sat.Fat 10g
  • Sugar 5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 521
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 129mg 43%
Sodium 921mg 38%
Total Carbs 33g 11%
Dietary Fiber 2.5g %
Sugars 5g
Protein 46g
Vitamin A 15%
Vitamin C 15%
Calcium 52%
Iron 17%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
3 PERDUR® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.
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
Instructions
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. 
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.
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.
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.