Chicken, Mushroom and Cheese Quesadillas

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 12 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces
• 3/4 cup chopped onion
• 1 (8 ounce) package sliced mushrooms
• 1 garlic clove, minced
• 4 (8 inch)  flour tortillas
• 1 1/2 cups shredded cheddar cheese

Directions

1. 1

   Heat olive oil in a large nonstick skillet over medium-high heat.

2. 2

   Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.

3. 3

   Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.

4. 4

   Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.

5. 5

   Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

6. 6

   Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.

7. 7

   Arrange 1/2 cup mushroom mixture over one-half of each tortilla.

8. 8

   Arrange chicken evenly over mushroom mixture.

9. 9

   Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.

10. 10

    Repeat procedure with remaining quesadillas. Serve immediately.