Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers

• Cooking spray
• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

1. Coat a large skillet or griddle with cooking spray.
2. Set pan over medium heat to preheat.
3. Using a fork, pull chicken meat from bone in shreds.
4. Arrange tortillas on a flat surface.
5. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes.
6. Top vegetables with shredded cheese.
7. Fold over tortillas, making a half moon.
8. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

cooking spray, chicken, flour tortillas, red onions, mushrooms, red peppers, artichokes, shredded monterey jack

Taken from www.foodnetwork.com/recipes/robin-miller/chicken-and-mixed-vegetable-quesadillas-with-artichokes-mushrooms-and-roasted-red-peppers-recipe.html (may not work)