CHICKEN/CARAMELIZED MUSHROOMS, ONIONS & CHEESE QUESADILLAS

Chicken/Caramelized Mushrooms, Onions & Cheese Quesadillas image

Provided by Manami

Time 37m

Yield 4 (1/2 quesadilla) each

Number Of Ingredients 15

Previous Next

1 1/2 teaspoons olive oil
1 cup presliced mushroom
1 1/2 cups thinly sliced onions
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes (or more if you choose) (optional)
1 pinch brown sugar (or two)
2 teaspoons minced fresh garlic or 2 teaspoons bottled minced garlic
1 tablespoon sherry wine or 1 tablespoon red wine vinegar
2 (10 inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula (we used the spinach) or 1 cup Baby Spinach (we used the spinach)
1/4 cup shredded gruyere cheese or 1/4 cup swiss cheese
1/4 cup jalapeno cheddar cheese (we used both Rondele spreadable cheeses) or 1/4 cup horseradish cheddar cheese, divided (we used both Rondele spreadable cheeses)
cooking spray

Steps:

Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
Add olive oil to pan; swirl to coat.
Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
Stir in garlic, and sauté 30 seconds.
Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
Use Rondele spreadable cheese on half of each tortilla.
Arrange half of mushroom mixture over half of each tortilla.
Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
Wipe pan clean with a paper towel.
Heat pan over medium heat.
Coat pan with cooking spray.
Add tortillas to pan.
Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
Serve with a Corona y que les aproveche!