Chicken Mushroom And Gruyere Quesadillas

• 1 teaspoon olive oil
• 1 cup presliced mushroom
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon 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
• 1/2 cup shredded gruyere cheese
• cooking spray

1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; saute 5 minutes.
2. Stir in garlic, and saute 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
3. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
4. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray.
5. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
6. Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

olive oil, mushroom, onion, salt, fresh ground black pepper, garlic, sherry wine, flour tortillas, chicken, arugula, gruyere cheese, cooking spray

Taken from www.food.com/recipe/chicken-mushroom-and-gruyere-quesadillas-395492 (may not work)