I loved that broiled shrimp so much that I thought I’d use the technique for my quesadillas tonight. Super yummy! Will definitely make these again. I used whole wheat tortillas, cheddar cheese, and added some black beans too. Fix with your favorite ingredients and toppings. These were pretty spicy so I just served with some sour cream and salsa (I would have had avocados too but they looked terrible at the store today).
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.