Recipe Background
Whether you're having friends over to watch the game or to play a few board games, Game-Night Quesadillas are the true winners! Well, more accurately, anyone who eats them is the winner! A victorious mixture of tender pan-seared red bell peppers and mushrooms adds extra brightness and beefiness to the already deliciously-savory and juicy chicken and sharp, melty cheese. Everything gets wrapped up in crispy-crunchy tortilla, perfect for packing in tons of flavor and carrying your favorite Tex-Mex garnishes! Game-Night Quesadillas are the trophy dinner of choice no matter your choice of game!
Whether you're having friends over to watch the game or to play a few board games, Game-Night Quesadillas are the true winners! Well, more accurately, anyone who eats them is the winner! A victorious mixture of tender pan-seared red bell peppers and mushrooms adds extra brightness and beefiness to the already deliciously-savory and juicy chicken and sharp, melty cheese. Everything gets wrapped up in crispy-crunchy tortilla, perfect for packing in tons of flavor and carrying your favorite Tex-Mex garnishes! Game-Night Quesadillas are the trophy dinner of choice no matter your choice of game!
Ingredients
For the quesadillas:
- 1 tablespoon plus 1 teaspoon olive oil divided
- 4 teaspoons all-purpose flour
- 2 teaspoons chili powder
- 1/2 cup chicken stock
- 1/2 red bell pepper chopped
- 4 ounces mushrooms sliced
- 1 1/4 cups chicken breast cooked and shredded
- 1 1/2 cups sharp cheddar cheese shredded
- 4 large flour tortillas
Optional garnishes:
- salsa to taste
- sour cream to taste
- fresh cilantro to taste
- lime wedges to taste
- avocado sliced, to taste
Directions
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat.
- Add the flour and the chili powder and cook, stirring, until the raw flour smell disappears, about 1-2 minutes.
- Gradually whisk in the stock.
- Add the bell pepper, the mushrooms, and the chicken and cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes.
- Transfer the saucepan from the heat and stir in the cheese.
- Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat.
- Spread 1/2 of the vegetable-chicken mixture on a tortilla, leaving a 1-inch border on all sides.
- Top the vegetable-chicken mixture with a second tortilla and cook in the hot oil, flipping once, until golden brown, about 2-3 minutes per side.
- Repeat the pan-frying process with the remaining oil, the remaining tortillas, and the remaining vegetable-chicken mixture.
- Slice the quesadillas into wedges and serve topped with your favorite garnishes.
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