Chicken Veggie Quesadillas
Chicken Veggie Quesadillas

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

  1. 45 mL 3 tbsp olive oil
  2. 250 g 1/2 lb mixed mushrooms, thinly sliced
  3. 60 mL 1/4 cup diced red onion
  4. 2 cloves garlic, minced
  5. 15 mL 1 tbsp finely chopped fresh thyme
  6. 5 mL 1 tsp finely chopped fresh rosemary
  7. 1 mL 1/4 tsp each salt and pepper
  8. 125 mL 1/2 cup Shredded Swiss cheese
  9. 4 large whole wheat tortillas
  10. 250 mL 1 cup shredded cooked rotisserie chicken
  11. 125 mL 1/2 cup crumbled goat cheese
  12. 250 mL 1 cup sour cream

Directions

The perfect appetizer, these satisfying quesadillas deliver crowd-pleasing flavours that everyone will love.

Pairs with Molson Ultra.

  1. Heat 2 tbsp oil in large skillet set over medium-high heat. Cook mushrooms, red onion, garlic, thyme, rosemary, salt and pepper for 8 to 10 minutes or until mushrooms are tender.
  2. Sprinkle Swiss cheese over half of each tortilla; top with mushroom mixture, chicken and crumbled goat cheese. Fold tortilla over to enclose filling.
  3. Brush large skillet with half of the remaining oil. Cook quesadillas over medium heat, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing skillet with remaining oil as needed. Cut each quesadilla into 3 wedges. Serve with sour cream.

Chef’s secret (tip)

  • Substitute roasted red peppers and chickpeas for mushrooms if desired.

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