Chicken, Mushroom, and Gruyere Quesadillas

Health score
18%
Chicken, Mushroom, and Gruyere Quesadillas
30 min.
4
286kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a delightful twist on a classic favorite? Our Chicken, Mushroom, and Gruyere Quesadillas are not only quick to prepare but also bursting with flavor, making them the perfect choice for a satisfying meal any time of the day. In just 30 minutes, you can whip up these cheesy, savory quesadillas that are sure to impress your family and friends.

Imagine the rich, nutty taste of Gruyere cheese melting beautifully over tender, shredded chicken, complemented by the earthy flavors of sautéed mushrooms and onions. The addition of fresh arugula adds a peppery kick, while a splash of sherry or red wine vinegar brings a delightful tang that ties all the ingredients together. Each bite is a harmonious blend of textures and tastes that will leave you craving more.

Not only are these quesadillas delicious, but they are also a healthier option, with a balanced caloric breakdown that fits perfectly into a nutritious diet. Whether you're looking for a quick lunch, a hearty dinner, or a main dish to impress at your next gathering, these quesadillas are versatile enough to suit any occasion. So grab your frying pan and get ready to indulge in a culinary experience that combines convenience with gourmet flair!

Ingredients

  • cup arugula 
  • 0.1 teaspoon pepper black freshly ground
  • teaspoon bottled garlic minced
  • ounces chicken breast shredded cooked
  • 10-inch flour tortillas fat-free ()
  • ounces gruyère cheese shredded
  • cup pre mushrooms 
  • teaspoon olive oil 
  • 0.5 cup onion thinly sliced
  • tablespoon red wine vinegar 
  • 0.1 teaspoon salt 

Equipment

  • frying pan
  • paper towels

Directions

  1. Heat a large nonstick skillet over medium-high heat.
  2. Add olive oil to pan; swirl to coat.
  3. Add mushrooms, sliced onion, salt, and pepper to pan; saut 5 minutes. Stir in garlic, and saut 30 seconds.
  4. Add vinegar; cook 30 seconds or until liquid almost evaporates.
  5. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
  6. Wipe pan clean with a paper towel.
  7. Heat pan over medium heat. Coat pan with cooking spray.
  8. Add tortillas to pan.
  9. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
  10. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion.
  11. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

Nutrition Facts

Calories286kcal
Protein31.75%
Fat39.06%
Carbs29.19%

Properties

Glycemic Index
46.75
Glycemic Load
6.2
Inflammation Score
-5
Nutrition Score
12.971304333728%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.22mg
Kaempferol
1.88mg
Myricetin
0.03mg
Quercetin
4.48mg

Nutrients percent of daily need

Calories:286.43kcal
14.32%
Fat:12.28g
18.89%
Saturated Fat:4.89g
30.57%
Carbohydrates:20.64g
6.88%
Net Carbohydrates:18.71g
6.8%
Sugar:2.79g
3.1%
Cholesterol:58.12mg
19.37%
Sodium:477.9mg
20.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.45g
44.91%
Selenium:26.34µg
37.62%
Vitamin B3:6.94mg
34.72%
Phosphorus:298.07mg
29.81%
Calcium:217.21mg
21.72%
Vitamin B2:0.33mg
19.37%
Vitamin B1:0.25mg
16.87%
Vitamin B6:0.33mg
16.64%
Manganese:0.27mg
13.44%
Iron:2.27mg
12.59%
Folate:49.93µg
12.48%
Zinc:1.8mg
11.99%
Vitamin B5:1.1mg
11.02%
Potassium:316.37mg
9.04%
Vitamin K:9.16µg
8.72%
Copper:0.17mg
8.31%
Magnesium:31.79mg
7.95%
Fiber:1.93g
7.71%
Vitamin B12:0.4µg
6.68%
Vitamin A:277.13IU
5.54%
Vitamin C:3.14mg
3.81%
Vitamin E:0.21mg
1.42%
Source:My Recipes