Mushroom And Chicken Grilled Quesadillas - cooking recipe

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)

Preparation

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