Friday, July 25, 2008

Shitake Mushroom, Red Pepper and Chicken Quesadillas

Originally this recipe called for the filling to be wrapped in phyllo (fillo) and I have made it that way before and it was well liked, but I ran out of time, so I decided to turn it into a quesadilla. I left out the ginger that was called for and added more red pepper. It turned out to be very tasty.

Shitake Mushroom, Red Pepper and Chicken Quesadillas, filling adapted from Athens Brand Fillo Recipe

1 tablespoon olive oil
1/2 cup onions, minced
1 1/2 cups shiitake mushrooms, chopped with stems removed
2 cups smoked or roasted chicken meat, minced
1 cup red bell peppers, minced
1 1/4 cups mozzarella cheese, shredded
1/4 cup chopped fresh Italian parsley
1/4 cup cut fresh chives, minced
Salt and pepper to taste

In a pan, heat oil and sauté onions until translucent. Add mushrooms and sauté until soft. Cool completely. Mix with remaining ingredients. Season with salt and pepper. Place filling in a tortilla, fold in half and cook in a George Foreman Grill until cheese is melted. Serve with sauce of your choice.