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 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.