Chicken and Wild Mushroom Quesadilla

I am enamored with Robin Miller. Her recipes are easy, but more importantly, she always encourages you to make extra of the main meal and gives you ideas for the leftovers. I've already used the base recipe of Roasted Chicken with Smokey Apricot Sauce as well as one of the leftovers with success, so the other night, decided to make her Quesadilla. You can find all of these recipes online here, as well as in her cookbook, Quick Fix Meals.

For this recipe, I used sliced white mushrooms. We also had a package of shredded cheddar, so BAJ suggested we use that instead of shredding our block of Monterey Jack.

The cheddar really didn't add too much in the flavor department, so next time we will be sure to use the MJ. Otherwise, these were delicious and SO. STINKING. EASY. The hardest part was shredding the chicken, but at least I was able to sit down for that part.

On the website I linked, Robin suggests making your quesadillas in half moon shape, but we made them whole and topped them with another tortilla. Doesn't make much difference, I suppose, other than the prettiness of your presentation.

TOTAL TIME: 16 minutes
Prep time: 10 minutes
Active cooking time: 6 minutes
Cooking spray
2 roasted chicken breast halves
4 (8-inch) flour tortillas
2 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, porcini, Portobello, etc.)
1 cup thinly sliced oil-packed sundried tomatoes
1 1/3 cups shredded reduced-fat Monterey Jack cheese
Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts.