Ingredients
3green chile peppers
1green bell pepper,halved, divided
2tomatoes,small, diced
1onion,small, divided
3jalapeno peppers,fresh, diced
2tbspcilantro,fresh, chopped
2tbsptomato juice
1lime,juiced
1clovegarlic,minced
½tspsalt
½tspblack pepper,ground
¼tspgarlic salt
3tbspolive oil,extra light, divided
2chicken breast,skinless boneless, cooked, halves and diced
7mushrooms,sliced
1tbspchili powder
½tsporegano,dried
1pinchgarlic salt
1pinchblack pepper,ground
⅓cupred enchilada sauce,or more to taste
½cuppepper jack cheese,shredded
½cupcheddar cheese,shredded
4flour tortillas,10-inch
Preparation
Set oven rack about 6-inches from the heat source and preheat the oven’s broiler. Arrange green chile peppers on a baking sheet.
Roast peppers in the preheated oven, turning 1 or 2 times until skins are charred and blackened for 5 to 10 minutes.
Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins for about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
Dice ½ the bell pepper and ⅔ the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, black pepper, and garlic salt together in a bowl. Cover pico de gallo and refrigerate.
Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining onion and bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender for 5 to 10 minutes.
Add roasted green chile peppers, chili powder, oregano, garlic salt, and black pepper in the skillet; cook and stir until fragrant for about 30 seconds.
Stir enough enchilada sauce into the vegetable mixture just to coat.
Spread pepper jack cheese and Cheddar cheese onto ½ of each tortilla.
Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over the vegetable-cheese layer. Brush the outsides of tortillas with remaining olive oil.
Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted for about 2 minutes; cut into 4 wedges.
Serve quesadillas with the pico de gallo.
