Chicken & Mushroom Quesadillas

• 1 large boneless, skinless chicken breast (about 8 ounces)
• Kosher salt and freshly ground black pepper
• 4 tablespoons vegetable oil or lard
• 3 tablespoons unsalted butter
• 5 ounces white mushrooms, sliced (about 3 cups)
• 1/2 teaspoon ground cumin
• 1/2 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 pickled jalapeno, minced, plus 1 tablespoon pickling juice
• 1 19 -ounce can black beans, rinsed and drained
• 2 8 -inch flour tortillas
• 2 cups grated white Cheddar cheese (about 8 ounces)
• Guacamole and Salsa, for serving, optional

1. 1.
2. Season chicken breast with salt and pepper to taste.
3. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard.
4. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total.
5. Cool slightly; tear chicken into bite-size pieces.
6. 2.
7. Melt 1 tablespoon butter in skillet over medium heat.
8. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste.
9. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes.
10. Transfer to a small bowl.
11. 3.
12. Add remaining 3 tablespoons oil or lard to skillet.
13. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt.
14. Cook until onion is translucent, about 5 minutes.
15. Add beans and mash until almost smooth.
16. Set aside.
17. 4.
18. Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use).
19. Top with 1/4 of cheese, half of chicken, and half of mushrooms.
20. Sprinkle with remaining cheese.
21. Fold tortillas over to encase filling.
22. 5.
23. Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes.
24. Cut into wedges with a pizza wheel or serrated knife.
25. Serve with guacamole and salsa.
26. Calories: 565
27. Total Fat: 38.5 grams
28. Saturated Fat: 18.5 grams
29. Total Carbohydrate: 24 grams
30. Protein: 33 grams
31. Sodium: 808 milligrams
32. Cholesterol: 115 milligrams
33. Fiber: 5 grams

chicken, kosher salt, vegetable oil, unsalted butter, white mushrooms, ground cumin, onion, garlic, pickling juice, black beans, flour tortillas, grated white, salsa

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-mushroom-quesadillas-recipe.html (may not work)