Quesadilla with stewed chicken, mushrooms and mozzarella

Ingredients:

• 1 can (425 g) fire-roasted tomatoes
• 2 tsp chili powder
• 1 clove garlic, finely grated
• 1 boneless, skinless chicken breast weighing 220 g.
• 3 tablespoons unsalted butter
• 3 cups mushrooms, thinly sliced ​​(about 140 g)
• 4 wheat tortillas, 25 cm in diameter.
• 2 tbsp. grated mozzarella
• Chopped green onions, guacamole, sour cream, salsa – for serving (optional)

Preparation:

1. Combine the tomatoes, chili powder, garlic, and 1/2 teaspoon salt in a small saucepan with 2/3 cup water. Bring to a boil and simmer for 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, turning once, until cooked through, 8-9 minutes per side. Transfer the chicken to a plate, shred, and return to the sauce. Season with salt and pepper to taste.
2. In a 25 cm (10 in) skillet, heat 1 tablespoon of butter over medium heat. Add the mushrooms, 1/2 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
3. Place 1 tortilla on a work surface and sprinkle evenly with 0.5 tbsp mozzarella. Add a quarter of the shredded chicken in sauce and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling.
4. In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Fry one quesadilla at a time, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side. Transfer to a plate and fry the remaining quesadillas in the same manner.
5. Top quesadillas with chopped green onions and serve with guacamole, sour cream, and salsa, if using.