Chicken, Asparagus, and Mushroom Stuffed Tortillas

I’d actually set out to make quesadillas today but as started cooking I decided to just roll up the overstuffed shells for ease of eating.  I really liked the combination of asparagus and mushrooms.  I was trying to think of something different from the usual peppers and onions; I think this worked very well.  I made mine on the spicy side using jalapeno and spicy salsa; these would be great on the mild side too!

Chicken, Asparagus, and Mushroom Stuffed Tortillas

  • 1 chicken breast
  • 2 tsp crushed cumin
  • 1 tsp salt
  • fresh ground black pepper
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 1 jalapeno minced ~ if desired
  • 1/2 cup salsa ~ choose your favorite
  • 6 small flour tortilla shells
  • 1 cup shredded cheese ~ cheddar works well

In skillet heat olive oil over medium heat.  Add diced chicken and season with cumin, salt and pepper; cook for about 4 minutes.  Add mushrooms, asparagus, and jalapeno. Cook  3-4 more minutes until meat is cooked through and mushrooms are tender.  Stir in salsa and simmer for an additional 2 – 3 minutes.  Spread tortilla shells on large baking sheet.

Divide cheese among shells.  Top each shell with chicken mixture (about 1/4 cup per shell).

Roll up and secure with toothpick.  Bake at 425 degrees for about 7 minutes. Serve with sour cream and extra salsa if desired.

Enjoy ~ Kimberly

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