| 1/4 cup Butter 2 1/2 teaspoon Dark chili powder 2 teaspoon Garlic minced 1 teaspoon Dried Mexican oregano 10 ounces Mushroom sliced 1 cup Cooked chicken shredded 2/3 cup Onion chopped 1/3 cup Fresh cilantro chopped 2 1/2 cups Cheese grated Olive oil Tortillas |
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| Instructions Melt butter in large skillet over medium-high neat. Add chili powder, garlic and oregano. Saute until fragrant, about 1 minute. Add mushrooms and saute until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Remove from baking sheet and grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges. |
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