Mexican

Chicken and Mushroom Quesadilla is for Dinner.

Chicken and Mushroom Quesadilla takes 10 minutes to prepare.

Chicken and Mushroom Quesadilla takes 15 minutes to cook.

Chicken and Mushroom Quesadilla makes 2 servings.

The ingredients for Chicken and Mushroom Quesadilla are:

2 Toufayan low carb low fat wheat wraps
3 oz grilled or smoked chicken breast, no skin
1/4 c. Sliced mushrooms
1/4 c. Shredded Swiss cheese

Here is how you make Chicken and Mushroom Quesadilla:

I used smoked chicken we had in the fridge. Cut it up into small pieces then set aside. Slice up the mushrooms and saut? them with your favorite veggie spice or maybe some cumin for more of a Mexican flavor. Set the mushrooms aside. If you're using a quesadilla maker, spray the plates with cooking spray. Load your chicken, mushrooms and cheese on one wrap then place it in the maker. Place the second wrap on top of the first one then close the lid and let it do it's thing. Once it's done, lift the lid and use a spatula to place the quesadilla on your plate. Cut it in half, sharing the other half with a friend or save it for lunch tomorrow!If you're using a skillet, cook the quesadilla the same way using a bacon press or something heavy and flat to press down on it. Then flip it and do the same thing. :)Serving Size: 1 quesadilla makes 2 3-slice servingsNumber of Servings: 2Recipe submitted by SparkPeople user KNEWTON77.

The nutritional information for Chicken and Mushroom Quesadilla is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 243.0

• Total Fat: 7.3 g
• Cholesterol: 37.1 mg
• Sodium: 623.1 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 8.4 g
• Protein: 27.1 g

Chicken and Mushroom Quesadilla is Mexican cuisine.

The dietary needs meet for Chicken and Mushroom Quesadilla is Low Carb