Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Roast Chicken Quesadillas

Roast Chicken Quesadillas

You’ve probably figured out that we like all things “taco” and make a variety of them in our house. So we decided to get wild and change things up recently, and actually made quesadillas! Loved the change...

Serves 2


Large Roasted Chicken Breast, shredded (we were prepared to grill one, then found one already roasted at Fresh Market)
1/2 cup corn, thawed in microwave
4 ounces fresh Shitake mushrooms
1 teaspoon chili powder
1 teaspoon ancho chili powder
1/2 teaspoon chipotle chili power
salt & pepper to taste
1/4 cup chopped cilantro
3/4 cup grated Monterey Jack Cheese
4 medium-size flour tortillas sour cream


Put chicken and the spices in a Ziplock bag and shake to coat. Saute mushrooms in olive oil until tender, seasoning lightly with salt & pepper. Add chicken and corn to mushrooms and warm in the saute pan over medium heat. Place 2 tortillas on cool griddle, and then sprinkle each with 1/2 of cheese, 1/2 of chicken/corn/shitake mixture and sprinkle with cilantro. Sprinkle on the remaining cheese and put tortillas on top. Warm griddle to medium-high heat and grill until cheese starts to melt and bottom tortilla lightly browns, then flip and brown other side the same way. Serve with a sour cream garnish.