Chicken & Mushroom Quesadillas

I love quesadillas. They're so versatile, you can fill them with almost anything and they're delicious. This is one of my favorite ways to use up leftover chicken and it makes a wonderful lunch or light dinner on a busy night. I like to use a mixture of sharp Cheddar cheese and Monterey Jack, but Pepper Jack is terrific if you like some spice in your quesadilla.



1 cup chicken, cooked and cubed or shredded
1 cup mushrooms, sliced or chopped
1/4 cup onion, finely chopped
3 Tablespoon butter, divided use
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
3 tortillas
1 cup cheese, shredded
Sour cream & guacamole if desired


Saute chicken, onions, mushrooms and seasonings in a large skillet in 2 Tablespoons butter. When tender, remove to a bowl and set aside.



Melt 1/2 Tablespoon butter in skillet and add tortilla. Put 1/3 cup chicken and 1/3 cup cheese on one half of tortilla and fold over, flattening gently with spatula.



Cook over medium high heat for about 2 minutes. Carefully flip and continue cooking for another minute or two.
Repeat with remaining tortillas and fillings.



Cut into pieces and serve with sour cream and guacamole. Serves 2 or 3.