Chicken And Mushroom Quesadillas

1/4 cup unsalted margarine
2 1/2 tsp chili powder
2 cloves garlic, minced
1 tsp oregano
8 oz mushrooms, sliced
1 cup chicken, cooked & shredded
2/3 cup onion, finely chopped
1/2 cup fresh cilantro, chopped
1 1/2 cup Monterey Jack Cheese, shredded
2 Tbsp 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 saute about one minute. Add mushrooms and saute 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 Category: LowSodium

Jenn B aka Mom2Sam and Tiny

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