- 7 soft flour tortillas
- 1 cup cooked chicken, chopped
- 1/2 jalapeno pepper, stems and seeds removed, finely chopped (more or less depends on your taste)
- 300 g (about 5 cups) mushrooms, washed and chopped
- 1/2 cup green pepper, chopped
- 3 cups shredded mozzarella cheese
- 6 garlic cloves, diced
- 1 cup sour cream
- 1 cup salsa sauce (ready to serve) or Fresh Tomato Salsa Sauce
- 2 tablespoons vegetable oil
To Prepare the sauce, mix 1 cup sour cream and 1 cup salsa sauce and set aside.
Heat the oil in a pan over medium heat, add jalapeno pepper, green pepper and garlic. Sauté for 2-3 minutes. Add mushrooms and sauté for 5 minutes.
Add the chicken and sauce, and simmer until liquid is absorbed. Set the mixture aside.
Take a non-stick pan, add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Heat over medium heat.
Place one tortilla in the pan. Sprinkle one layer of the cheese over half of the flour tortilla, top with one layer of mixture and sprinkle one layer of the cheese on top.
Slip spatula under the unfilled side, fold the flour tortilla over the filled side.
Fry until cheese melts and tortilla starts to brown and crisp.
Then flip over the other side and wait until other side is done too.
Remove from pan and place quesadilla on a cutting board; cut in half. Repeat procedure with the remaining tortillas.
Serve immediately.