Portabella & Sun-Dried Tomato Quesadilla

I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.

• Ready In: 16 mins
• Serves: 6

Ingredients

• 6  whole wheat tortillas
• 1  avocado, sliced
• 1  cup  shredded  cooked chicken
• 2  cups mozzarella cheese, shredded
• 1  cup reduced-fat cheddar cheese, shredded
• 1 1⁄2 cups portabella mushrooms, thinly sliced
• 1  cup sun-dried tomato, julienned (not in oil)
• 1⁄2 cup green onion, finely chopped
•  cooking spray
•  light ranch salad dressing
•  salsa

Directions

1. On one half of each tortilla, layer evenly all the ingredients in the order given.
2. Fold each tortilla over to create a "half moon" and press down lightly.
3. Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.