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Wednesday, August 26, 2015

Carbonara Quesadillas

Ingredients

  • Servings: 5
  • 1 pound thinly sliced chicken breast meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 14 slices precooked bacon, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup alfredo sauce (such as classico®)
  • 1 teaspoon butter, or more if needed
  • 5 large flour tortillas
  • 2 cups shredded mozzarella cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • season chicken with salt and black pepper.
  • heat olive oil in a large skillet over medium heat. cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. remove chicken from skillet and set aside. pour out any excess grease from the pan.
  • cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. reduce heat to low.
  • slice chicken into bite-size strips.
  • stir alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
  • melt butter in a separate large skillet. place a tortilla in the melted butter.
  • scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
  • sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
  • carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. repeat with remaining tortillas and filling.
  • slice quesadillas into thirds to serve.

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