- 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
- 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.
09/13/2019
recipepes.com
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