2-4 boneless, skinless chicken breasts cut into bite-size pieces

4-5 Tbsp extra-virgin olive oil

salt and ground black pepper to taste

1 diced red onion

¼ – ½ lb chopped cremini mushrooms

¼ lb deli-sliced pepperoni, cut into small pieces

¼ – ⅓ cup balsamic vinegar

1 Tbsp Dijon mustard

1-2 chopped green onions

1-2 cloves grated/chopped garlic

1 Tbsp chopped fresh parsley (1 tsp dried)

1-2 cups shredded parmesan cheese

1-2 cups shredded mozzarella cheese

4 whole wheat tortillas


  1. Preheat quesadilla press (if using one).
  2. Brown chicken in stovetop skillet over medium-high heat with 1-2 Tbsp olive oil.  Allow chicken pieces to release from skillet before turning them to cook the other side.  Sprinkle in salt and pepper.
  3. Once chicken has almost browned, mix in onion and mushrooms until tender.
  4. Then add pepperoni to skillet and mix all together.  Reduce heat to low.
  5. In a small bowl, add balsamic vinegar, mustard, 3-4 Tbsp olive oil, green onions, garlic, and parsley.  Mix well.
  6. Brush mixture with basting brush/pastry brush onto one side of all tortillas.
  7. On half of each tortilla, sprinkle half the cheeses.  Then spoon chicken and vegetables on top of cheese.  Sprinkle remaining cheese on top.
  8. Fold over the other half of each tortilla onto the cheese and press to close.
  9. Cook each quesadilla in a quesadilla press, microwave, or skillet until cheese is melted.  If cooking in skillet, lower heat to low- to medium.  Then, flip halfway through cooking process to brown each side of tortilla.  Serves 4.



Original Ingredient:

Replace With:

chicken breasts

boneless skinless chicken thighs, steaks, pork, portobello

mushrooms, eggplant, or extra firm tofu

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine

red onion

yellow or white onion

cremini mushrooms

any type of mushrooms

deli-sliced pepperoni

packaged pepperoni, thinly sliced soy-based pepperoni,

pancetta, prosciutto, salami, or pastrami

green onions


garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic


chervil, cilantro, arugula, or basil


any type of shredded cheese or soy-based cheese

whole wheat tortillas

flour tortillas or gluten-free tortillas


chef’s tips

– Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

– Do not salt mushrooms until after browning them.  Salt draws out the moisture from the mushrooms and slows down the cooking process.

– To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, or store in a cool location away from direct sunlight.  Do not refrigerate.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with both sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.