• Ingredients:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • Pinch of coarse salt
  • 2 12-inch tortillas
  • 1 whole cooked chicken leg, bone and skin removed
  • 4-6oz shredded cheese

Last night’s dinner was a few chicken hindquarters. There was even enough to make lunch for two for the next day. Problem is that someone needed a snack in the middle of the night and left only one. Well the FunGuy has a solution to the lunchtime conundrum of how to make one into two and leave the diners feeling full and satisfied!

This quesadilla uses quickly sautéed FunGuy mushrooms and peppers to fill out the cheesy chicken filled tortilla so that it not only makes enough for both, but turns it into something so much more delicious than just bland leftover poultry!

DIRECTIONS:

  1. Preheat oven with the broiler on. 
  2. Heat the olive oil in a sauté pan over medium-high heat. Add the onion and sauté 1 minute. Add the garlic and sauté 2 minutes. Add the FunGuy mushrooms and bell peppers and sauté 4-5 minutes or until the mushrooms are browned and the peppers are tender but still have a bite. Season them with a pinch of salt and turn off the burner. 
  3. Lay the tortillas out on a cutting board and sprinkle some cheese on one half of the tortilla. Add the sautéed mushrooms and pepper mixture and pieces of the chicken. Sprinkle more cheese on top and fold the tortilla over the filling. Repeat with the other tortilla. 
  4. Place the filled tortillas on a baking sheet lined with parchment paper or aluminum foil and put them in the oven on the top rack to cook about 2-3 minutes or until the cheese has melted and the tortillas have browned on the outside.
  5. Take the quesadillas out and transfer them to a cutting board. Cut each quesadilla in half and serve immediately.  

Have a Fun meal!