Chicken/caramelized Mushrooms, Onions & Cheese Quesadillas

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• 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

Recipe

• 1 heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
• 2 add olive oil to pan; swirl to coat.
• 3 add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
• 4 stir in garlic, and sauté 30 seconds.
• 5 add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
• 6 use rondele spreadable cheese on half of each tortilla.
• 7 arrange half of mushroom mixture over half of each tortilla.
• 8 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.
• 9 wipe pan clean with a paper towel.
• 10 heat pan over medium heat.
• 11 coat pan with cooking spray.
• 12 add tortillas to pan.
• 13 place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
• 14 serve with a corona y que les aproveche!