Mushroom and Chicken Grilled Quesadillas

The filling may be prepared up to 8 hours ahead and refrigerated --- these are very good!

• Ready In: 31 mins
• Yields: 8 quesadillas

Ingredients

• 1⁄4-1⁄3 cup butter
• 2 -3  teaspoons chili powder
• 1  tablespoon  minced garlic (or to taste)
• 1  teaspoon dried oregano
• 10  ounces white button mushrooms, sliced
• 2  cups  cooked chicken, finely chopped
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup fresh cilantro (or to taste)
• 3  cups cheddar cheese (can use Monterey Jack)
• 16  corn tortillas (5 or 6-inch size)
•  olive oil
•  salt and black pepper
•  salsa (optional)

Directions

1. Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
2. Add in chili powder, garlic and oregano; saute for about 1 minute.
3. Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
4. Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
5. Add/mix in the shredded cheese.
6. Heat the grill to medium heat.
7. Light brush one side of only 8 tortillas.
8. Place them (oil-side down) on a large baking sheet.
9. Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
10. Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
11. Grill quesadillas until heated through and golden brown (about 3 minutes per side.
12. Cut into wedges and serve with salsa.
13. Delicious.