Carbonara Quesadillas

Name: Carbonara Quesadillas
Ingredients: 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(R)); 1 teaspoon butter, or more if needed; 5 large flour tortillas; 2 cups shredded mozzarella cheese

10 ingredients

10 steps

Ingredients

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(R))
1 teaspoon butter, or more if needed
5 large flour tortillas
2 cups shredded mozzarella cheese

Directions

1

Season chicken with salt and black pepper.
2

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.
3

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.
4

Slice chicken into bite-size strips.
5

Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
6

Melt butter in a separate large skillet. Place a tortilla in the melted butter.
7

Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
8

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.
9

Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
10

Slice quesadillas into thirds to serve.