Go Back
- 2 cups cooked chicken, shredded - 1 cup fresh mushrooms, sliced - 1 cup creamy Alfredo sauce - 1 cup shredded mozzarella cheese - 4 large flour tortillas - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Gathering these ingredients is key. You start with the chicken. Shredded cooked chicken gives great texture. Next, fresh mushrooms add earthiness. I prefer button or cremini mushrooms for their mild flavor. The creamy Alfredo sauce ties it all together, making each bite rich. For extra flavor, you'll need mozzarella cheese. It melts well and gives a lovely stretch. Flour tortillas are the perfect base, holding all the goodness inside. Olive oil helps crisp the quesadilla as it cooks. Now, let’s not forget the seasonings. Garlic powder and onion powder boost flavor without overpowering. A pinch of salt and pepper is essential. They enhance all the other tastes in this dish. This dish is simple, yet it delights your taste buds. Check out the Full Recipe for complete cooking steps and tips. First, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the sliced mushrooms. Sauté them for about 5 to 7 minutes. You want them golden brown and tender. Season with garlic powder, onion powder, salt, and pepper. These spices bring out great flavor. After cooking, remove the mushrooms from the skillet and set them aside. In a mixing bowl, combine the shredded chicken and the sautéed mushrooms. Pour in the creamy Alfredo sauce. Stir the mixture well. Ensure every piece of chicken and mushroom is coated in the sauce. This step makes the filling rich and tasty. Now, let's prepare the quesadilla. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place one tortilla in the skillet. Evenly sprinkle half of the shredded mozzarella cheese over the tortilla. Next, spread half of the chicken and mushroom Alfredo mixture on top of the cheese. Add another sprinkle of mozzarella cheese. Carefully lay another tortilla over these layers. Cook the quesadilla for about 3 to 4 minutes. You want the bottom tortilla to turn golden brown and crispy. Use a large spatula to flip the quesadilla. Cook the other side for another 3 to 4 minutes until it is also golden and crispy. Once both sides are cooked well, remove the quesadilla from the skillet. Let it cool for a minute before cutting. Cut the quesadilla into wedges for easy sharing. Repeat these steps with the rest of the tortillas and filling to make more quesadillas. Before serving, sprinkle freshly chopped parsley on top for extra color and taste. You can find the full recipe for this delightful dish in the section above. To cook the perfect quesadilla, aim for medium heat. This helps the tortilla brown evenly. If the heat is too high, the outside may burn while the inside stays cold. Flipping can be tricky. Use a large spatula to support the quesadilla fully. This way, it won’t break apart mid-flip. Boost flavor by adding spices. Consider a pinch of chili powder for heat. You can also add fresh herbs like basil or oregano for a fresh twist. For an extra kick, try jalapeños or a dash of hot sauce. These ingredients can elevate the taste and add depth to your quesadilla. When serving, pair your quesadilla with dips like salsa or guacamole. These add freshness and balance to the rich filling. For plating, arrange the quesadilla wedges on a bright platter. Garnish with lime wedges and fresh parsley for a pop of color. This adds visual appeal and shows off your culinary skill. You can find the full recipe for this delightful dish in the main article. {{image_4}} You can easily switch the chicken for other proteins. Turkey works well if you want a lighter taste. Shrimp can add a nice seafood twist that many enjoy. For a vegetarian option, use mushrooms and spinach. The mushrooms give a rich flavor, while spinach adds nutrition and color. You can choose between homemade Alfredo or store-bought versions. Homemade sauce lets you control the flavors and ingredients. Store-bought sauce saves time and is often creamy. Additionally, you can try different sauce flavors. Adding herbs or spices to your sauce can make your quesadilla unique. Cheese plays a big role in flavor. Use mozzarella for a classic taste. Cheddar or pepper jack can add a sharp kick. Mixing different cheeses enhances the overall flavor. A blend of mozzarella and cheddar makes a delicious combination. Experiment with your favorite cheeses to find what you love best. After enjoying your Chicken and Mushroom Alfredo Quesadilla, store leftovers safely. First, let them cool down for about 20 minutes. This step is key to keep the quesadillas fresh. Next, place them in airtight containers. A good seal helps prevent drying out. You can keep them in the fridge for up to three days. When it’s time to enjoy your leftovers, reheating correctly makes a big difference. For best results, use a stovetop pan. Heat the pan over medium heat and add a tiny bit of oil. Place the quesadilla in the pan and cook for about three minutes on each side. This method keeps the outside crispy. If you’re in a hurry, a microwave will work too. Just remember, it might make the quesadilla a bit soft. Freezing is a great way to save extra quesadillas for later. Start by letting them cool completely, as heat can cause ice crystals. Wrap each quesadilla tightly in plastic wrap or foil. Then, place them in a freezer bag. This helps avoid freezer burn. For best taste and texture, eat them within two months. To thaw, simply take them out of the freezer and let them sit in the fridge overnight. This way, they will be ready to reheat and enjoy! To heat tortillas, I recommend using a dry skillet over medium heat. Place the tortilla in the skillet for about 30 seconds. Flip it and heat for another 30 seconds. This method keeps the tortilla soft but not soggy. You can also use the microwave. Wrap the tortillas in a damp paper towel and heat for 15 seconds. This method is quick but may make them a bit softer. Yes, you can prep the filling ahead of time. Store the chicken and mushroom mixture in the fridge for up to two days. When ready, assemble and cook the quesadilla. If you cook them in advance, let them cool, then store in airtight containers. They last in the fridge for about three days. Reheat them in a skillet for the best texture. You can use gluten-free tortillas instead of regular flour tortillas. Many brands offer great options made from rice or almond flour. Check the ingredient list to ensure they are gluten-free. Also, make sure your Alfredo sauce is gluten-free. Some store-bought sauces contain gluten. I love serving quesadillas with salsa or guacamole. A fresh salad with lime dressing makes a great side too. You can also add some rice or beans for a heartier meal. These sides balance the creamy quesadilla well. Look for a golden brown color on both sides. The cheese should be melted and gooey inside. When you cut into it, the filling should ooze out just a bit. If the outside is crispy and the inside is warm, you've nailed it! To sum up, this blog post walks you through making Chicken and Mushroom Alfredo Quesadillas. We covered key ingredients like cooked chicken, mushrooms, and rich Alfredo sauce. I shared step-by-step instructions to achieve a golden, crispy finish. You learned helpful tips for better flavor and presentation. Plus, I offered tasty variations and storage tips for leftovers. Remember, cooking is all about creativity and fun. So, don’t hesitate to experiment and make this dish your own. Enjoy your cooking!

Chicken and Mushroom Alfredo Alfredo Quesadilla

Indulge in the irresistible flavors of creamy chicken and mushroom Alfredo quesadillas! This easy recipe combines shredded chicken, sautéed mushrooms, and rich Alfredo sauce layered between crispy tortillas and melty cheese. Perfect for a quick meal or a delicious snack, these quesadillas are sure to impress. Click through to explore the full recipe and bring this cheesy comfort food to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup fresh mushrooms, sliced (button or cremini work well)

1 cup creamy Alfredo sauce (can be store-bought or homemade)

1 cup shredded mozzarella cheese (plus more for an extra cheesy experience)

4 large flour tortillas (burrito size recommended)

2 tablespoons olive oil (divided)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the sliced mushrooms. Sauté them for about 5-7 minutes until they turn golden brown and tender. Season with garlic powder, onion powder, salt, and pepper to enhance their flavor. Remove the mushrooms from the skillet and set them aside.

    Combine Filling Ingredients: In a mixing bowl, add the shredded chicken, sautéed mushrooms, and Alfredo sauce. Stir the mixture well to ensure that all ingredients are thoroughly coated in the creamy sauce.

      Prepare the Quesadilla: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place one tortilla in the skillet and evenly sprinkle half of the shredded mozzarella cheese over it.

        Layer the Filling: Spread half of the chicken and mushroom Alfredo mixture over the cheese layer. Add another generous sprinkle of mozzarella cheese on top, then carefully lay another tortilla over these layers.

          Cook the Quesadilla: Cook the quesadilla for approximately 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Use a large spatula to carefully flip the quesadilla, then cook the other side for another 3-4 minutes until it's also golden and crispy.

            Cut and Serve: Once both sides are cooked to a crispy perfection, remove the quesadilla from the skillet and allow it to cool for a minute. Cut the quesadilla into wedges for easy sharing.

              Repeat: Follow steps 3 to 6 with the remaining tortillas and chicken filling to create additional quesadillas.

                Garnish: Before serving, sprinkle the freshly chopped parsley on top for a burst of color and flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the quesadilla wedges on a large platter with a side of salsa or guacamole for dipping; garnish the plate with lime wedges and more parsley for added vibrancy.