Chicken and Mushroom Quesadillas

• 1/4 cup butter
• 2 1/2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 ounces fresh shiitake mushrooms, stemmed, sliced
• 4 ounces button mushrooms, sliced
• 1 1/2 cups shredded cooked chicken
• 2/3 cup finely chopped onion
• 1/3 cup chopped fresh cilantro
• 2 1/2 cups grated Monterey Jack cheese
• Olive oil
• 16 5 1/2-inch-diameter corn tortillas

1. Melt butter in large skillet over medium-high heat.
2. Add chili powder, garlic and oregano.
3. Saute until fragrant, about 1 minute.
4. Add shiitake and button mushrooms and saute until tender, about 10 minutes.
5. Remove from heat.
6. Mix in chicken, onion and cilantro.
7. Cool 10 minutes.
8. Mix in cheese.
9. Season with salt and pepper.
10. (Can be made 8 hours ahead.
11. Cover and chill.)
12. Prepare barbecue (medium heat).
13. Lightly brush oil on 1 side of 8 tortillas.
14. Place tortillas, oil side down, on large baking sheet.
15. Divide chicken mixture among tortillas, spreading to even thickness.
16. Top with remaining 8 tortillas; press, then brush with oil.
17. Grill quesadillas until heated through and golden brown, about 3 minutes per side.
18. Cut into wedges.

butter, chili powder, garlic, oregano, shiitake mushrooms, button mushrooms, chicken, onion, fresh cilantro, grated monterey, olive oil, corn tortillas

Taken from www.epicurious.com/recipes/food/views/chicken-and-mushroom-quesadillas-101837 (may not work)