Melt butter in large skillet over medium-high heat. Add chilipowder, garlic and oregano. Saute until fragrant, about 1 minute.
Add shiitakeand button mushrooms and saute until tender, about 10 minutes. Remove from heat.
Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese.Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas.Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness.
Top with remaining 8 tortillas;press, then brush with oil. Grill quesadillas until heated through andgolden brown, about 3 minutes per side. Cut into wedges.
Serves 12 to 16.
Recipe By: Bon Approctit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 12|
|Calories from Fat: 60 (73%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.4mg||5 %|
|Sodium 63.8mg||2 %|
|Potassium 122.7mg||3 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 4.6g||7 %|
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Calories per serving: 82
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