Portabella & Sun-Dried Tomato Quesadilla

• 6 whole wheat tortillas
• 1 avocado, sliced
• 1 cup shredded cooked chicken
• 2 cups mozzarella cheese, shredded
• 1 cup reduced-fat cheddar cheese, shredded
• 1 1/2 cups portabella mushrooms, thinly sliced
• 1 cup sun-dried tomato, julienned (not in oil)
• 1/2 cup green onion, finely chopped
• cooking spray
• light ranch salad dressing
• salsa

1. On one half of each tortilla, layer evenly all the ingredients in the order given.
2. Fold each tortilla over to create a "half moon" and press down lightly.
3. Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.

whole wheat tortillas, avocado, chicken, mozzarella cheese, cheddar cheese, portabella mushrooms, tomato, green onion, cooking spray, light ranch salad dressing, salsa

Taken from www.food.com/recipe/portabella-sun-dried-tomato-quesadilla-163418 (may not work)