Smoky Chicken Quesadillas

• 1 (6 ounce) packagesliced portabella mushrooms (optional)
• 1 teaspoon roasted garlic
• 1 teaspoon mesquite powder or 1 teaspoon McCormick's Montreal Brand steak seasoning
• 4 ounces deli smoked gouda cheese (4 slices)
• 4 (10 inch) flour tortillas
• 1 (10 ounce) can white chicken meat (drained)
• 12 cup shredded cheddar cheese
• olive oil flavored cooking spray

1. Steps.
2. 1.
3. Preheat 2-sided tabletop grill.
4. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl.
5. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
6. 2.
7. Cut Gouda cheese slices in half.
8. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty).
9. Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture.
10. Fold empty half of tortilla over filling and press down lightly.
11. 3.
12. Coat grill with cooking spray; grill 2 quesadillas at a time 23 minutes or until crisp.
13. Repeat with remaining quesadillas.
14. Cut into wedges and serve.
15. I USED OUR QUESADILLA MAKER WHICH WAS MUCH EASIER!

mushrooms, garlic, mesquite powder, deli smoked gouda cheese, flour tortillas, white chicken meat, cheddar cheese, olive oil

Taken from www.food.com/recipe/smoky-chicken-quesadillas-268203 (may not work)