Chicken/Caramelized Mushrooms, Onions & Cheese Quesadillas

This quesadilla has everything in it to make my mouth water! :) The caramelized onions make this recipe for me - that's why we added them!!! Loosley based on recipe in Cooking Light Magazine, July 2009 edition. Here they suggest: "Watermelon-jicama salad is a refreshing side dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well." Any fruit salad side dish would be great & very refreshing! Have tweaked it to suit our personal taste!! :).If the Rondele cheese is a bit too pricey - you can take a sharp cheddar, jalapenos, salt, pepper & some light, no-fat sour cream and beat it until it becomes soft & spreadable - of course, with the cheddar at room temp. The same can be done with the horseradish! This is fly-by-night recipe - I make these kinds of concotions off the top of my head, but I am sure someone made them before I! ;)

• Ready In: 37 mins
• Yields: 4 (1/2 quesadilla) each

Ingredients

• 1 1⁄2 teaspoons olive oil
• 1  cup  presliced mushroom
• 1 1⁄2 cups  thinly sliced onions
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1⁄8 teaspoon crushed red pepper flakes (or more if you choose) (optional)
• 1  pinch brown sugar (or two)
• 2  teaspoons  minced fresh garlic or 2  teaspoons  bottled minced garlic
• 1  tablespoon sherry wine or 1  tablespoon red wine vinegar
• 2 (10 inch)  fat-free flour tortillas
• 1  cup  shredded  cooked chicken breast (about 8 ounces)
• 1  cup arugula (we used the spinach) or 1  cup  Baby Spinach (we used the spinach)
• 1⁄4 cup  shredded gruyere cheese or 1⁄4 cup swiss cheese
• 1⁄4 cup  jalapeno cheddar cheese (we used both Rondele spreadable cheeses) or 1⁄4 cup  horseradish cheddar cheese, divided (we used both Rondele spreadable cheeses)
•  cooking spray

Directions

1. Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
2. Add olive oil to pan; swirl to coat.
3. Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
4. Stir in garlic, and sauté 30 seconds.
5. Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
6. Use Rondele spreadable cheese on half of each tortilla.
7. Arrange half of mushroom mixture over half of each tortilla.
8. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
9. Wipe pan clean with a paper towel.
10. Heat pan over medium heat.
11. Coat pan with cooking spray.
12. Add tortillas to pan.
13. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
14. Serve with a Corona y que les aproveche!