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Lunch recipe · from the recipe book

Chipotle-Style Chicken Thigh Mushroom Quesadillas

Smoky, juicy chicken thighs and browned mushrooms melt into queso fresco and mozzarella inside crisp, golden tortillas, with a cool, tangy yogurt lime sauce for dipping.

Chipotle-Style Chicken Thigh Mushroom Quesadillas

Ingredients

  • 1 lb450 gChicken thighs, boneless skinlesscut into thin strips
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1 medium119 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gCanola oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 3 oz80 gPart-skim mozzarellashredded
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice

Steps

  1. Make the yogurt lime sauce first: stir the Greek yogurt and lime juice together with a pinch of the salt, then chill it while you cook.
  2. In a bowl, toss the chicken thigh strips with the smoked paprika, cumin, oregano and half of the remaining salt.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed for 3 minutes, then stir and cook until browned, about 3 minutes more.
  4. Add the onion, green bell pepper and the rest of the salt to the mushrooms and cook until softened, about 4 minutes. Stir in the garlic for 30 seconds, then move the vegetables to a plate.
  5. Add the seasoned chicken to the same skillet and cook, stirring now and then, until browned and it reaches 165°F (74°C), 6 to 8 minutes. Return the vegetables, stir in the cilantro and move the filling to a bowl. Wipe out the skillet.
  6. Lay out the flour tortillas. On half of each, scatter one eighth of the mozzarella and queso fresco, top with one eighth of the chicken filling, then fold the tortillas over.
  7. Brush the skillet with a little of the remaining canola oil over medium heat. Cook two quesadillas at a time until golden and the cheese melts, 2 to 3 minutes per side, using the rest of the oil for later batches.
  8. Cut each quesadilla into wedges and serve two per person with the yogurt lime sauce.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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