Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's Chicken Breasts Mushroom Quesadillas

4 x Cooked chicken breasts
1/2 sm Onion, copped
2 x Cloves garlic, chopped
1/4 x Green pepper, diced
2 x Fresh Jalapeno peppers
4 x Mushrooms, sliced
4 oz Monterey Jack, shredded
1/2 jar taco sauce
10 x Tortillas
    Olive oil
    Salsa, sour cream, lettuce and tomatoes

 Method :
Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.