Mushroom Chicken Quesadillas
Ingredients
1 rotisserie chicken (or other type of cooked chicken / turkey)
2 yellow squash
15-20 flour tortillas
16oz. colby jack or similar shredded cheese
24 oz. mushrooms (sliced)
1 1/2 large sweet onions
3 Tbsp butter, divided
1 Tbsp olive oil, divided
Garlic powder, to taste
Salt, to taste
Pepper, to taste
Sour cream / guacamole / Salsa for serving
Instructions
Heat up 2 Tbsp. butter in a large frying pan.
Dice up mushrooms and onions and add to the pan.
Salt and pepper the mix, then saute until done (mixture has cooked down a lot and the onions have almost dissolved - about 20-25mins).
Set aside.
Slice up squash into strips and pull meat off 1/2 of the chicken (if using whole rotisserie chicken).
Add 1/2 tbsp butter and 1 tbsp olive oil to a pan and saute the squash strips until half-done (about 5 mins).
Make sure to add salt, pepper and garlic butter to taste.
Then add another 1/2 tbsp butter and pulled chicken.
Add spices as necessary and saute the whole mixture until the squash strips are fully cooked (~ another 5 mins).
On another pan, add small portions of remaining butter and melt on medium heat.
Then place a single tortilla to the pan.
Fry it briefly on both sides so it becomes golden and set aside.
Add another tortilla and repeat the process.
When it is flipped, add about 1 Tbsp of mushrooms, 1 Tbsp of squash mixture and 2 Tbsp of shredded cheese.
Place the first tortilla on top and heat the whole quesadilla for about 30sec to let the cheese melt.
Cut into quarters and serve immediately with sour cream, guacamole or salsa.