Chicken And Mushroom Quesadillas

If you have an indoor grill like the George Foreman models, it is perfect for making these quesadillas. If not place them on a baking sheet in a 350 oven until crisp. Serve them with salsa and sour cream.

1/4 c Unsalted Margarine
2 1/2 t Chili Powder
2 ea Garlic,Minced
1 t Oregano
8 oz Mushrooms,Sliced
1 c Chicken,Cooked & Shredded
2/3 c Onion,Finely Chopped
1/2 c Fresh Cilantro,Chopped
1 1/2 c Monterey Jack Cheese Shredded
2 T Olive Oil
16 Corn Tortillas,5 1/2 Inch

Melt the margarine 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, 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 (4 to 6) to serve.

Yield: 12 Servings

Sodium 105 mg

Sodium Category: LowSodium