Chicken & Mushroom Quesadillas
To err is human, but to eat well is divine. There's no need to run for the border when you've got this Mexican meal on your side. Serve these heavenly mushroom and chicken quesadillas with sour cream and salsa.
1/4 cup unsalted butter
Melt the butter in a large skillet over med-high heat. Add chili powder, garlic and oregano and sauté about one minute. Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and mix in the chicken, onion and cilantro. Cool for 10 minutes, and then mix in the cheese. Lightly brush oil on one side of 8 of the tortillas and place them oil side down on a baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with the remaining 8 tortillas and brush tops with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side; cut into wedges to serve.
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