Mushroom And Chicken Grilled Quesadillas

• 1/4 - 1/3 cup butter
• 2 -3 teaspoons chili powder
• 1 tablespoon minced garlic (or to taste)
• 1 teaspoon dried oregano
• 10 ounces white button mushrooms, sliced
• 2 cups cooked chicken, finely chopped
• 1/2 cup onion, finely chopped
• 1/4 cup fresh cilantro (or to taste)
• 3 cups cheddar cheese (can use Monterey Jack)
• 16 corn tortillas (5 or 6-inch size)
• olive oil
• salt and black pepper
• salsa (optional)

1. Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
2. Add in chili powder, garlic and oregano; saute for about 1 minute.
3. Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
4. Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
5. Add/mix in the shredded cheese.
6. Heat the grill to medium heat.
7. Light brush one side of only 8 tortillas.
8. Place them (oil-side down) on a large baking sheet.
9. Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
10. Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
11. Grill quesadillas until heated through and golden brown (about 3 minutes per side.
12. Cut into wedges and serve with salsa.
13. Delicious.

butter, chili powder, garlic, oregano, white button mushrooms, chicken, onion, fresh cilantro, cheddar cheese, corn tortillas, olive oil, salt, salsa

Taken from www.food.com/recipe/mushroom-and-chicken-grilled-quesadillas-146763 (may not work)