Chicken, Mushroom And Cheese Quesadillas - cooking recipe

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

Preparation

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