Free Range Chicken & Mushroom Quesadilla Recipe
Recipe information
Make Free Range Chicken & Mushroom Quesadilla in just 30m. goat cheese, potato, mole, alambres
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Ingredients
Quesadilla Ingredients
Cooking Instructions
1. Prepare the Potatoes
In a pot of boiling salted water, cook the diced potatoes until tender, about 10-15 minutes. Drain and set aside.
2. Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove from heat.
3. Combine Filling
In a large mixing bowl, combine the cooked chicken, sautéed mushrooms, cooked potatoes, mole sauce, and crumbled goat cheese. Mix well and adjust seasoning if necessary.
4. Prepare Quesadillas
Heat a non-stick skillet over medium heat and add a little olive oil. Place a tortilla in the skillet, and spread a generous amount of the filling on one half. Fold the tortilla over and cook until golden brown and crispy, about 3-4 minutes per side. Repeat with remaining tortillas.
5. Serve
Slice the quesadillas into wedges and serve warm with additional mole sauce on the side, if desired.
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