Chicken, Mushroom and Cheese Quesadillas

In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1  teaspoon ground cumin
• 1⁄4 teaspoon salt, divided
• 1⁄4 teaspoon black pepper, divided
• 12  ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces
• 3⁄4 cup  chopped onion
• 1 (8 ounce) package  sliced mushrooms
• 1  garlic clove, minced
• 4 (8 inch)  flour tortillas
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
3. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
4. Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
5. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
6. Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
7. Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
8. Arrange chicken evenly over mushroom mixture.
9. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
10. Repeat procedure with remaining quesadillas. Serve immediately.