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Chicken and Mushroom Quesadillas




Source of Recipe


Internet


List of Ingredients




¼ stick butter
2 ½ t chili powder
2 cloves garlic
1 t oregano
8 oz. mushrooms, sliced
1 ½ c cooked shredded chicken
2/3 c chopped onion
1/3 c fresh cilantro
2 ½ c grated Monterey Jack Cheese
olive oil
16 - 5 ½ in. tortillas


Recipe



Melt butter in a skillet. Add chili powder, garlic, and oregano. Sauté. Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and mix in chicken, onion, and cilantro. Cool ten minutes and add cheese, season with salt and pepper (can be made 8 hours ahead and chilled).

Start barbecue grill on medium heat. Lightly brush oil on one side of tortilla. Place oil side down on a large baking sheet. Divide the mix amongst the 8 tortillas and cover with the remaining tortillas then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges and serve.