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