Mushroom and Chicken Quesadilla

Ingredients

• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 small, finely chopped)
• Mushrooms (2 cups, sliced)
• Chicken breast (2 cups, cooked and shredded)
• Cheddar cheese (2 cups, shredded)
• Tortillas (4 large)
• Salt (to taste)
• Pepper (to taste)
• Sour cream (1 cup, for serving)
• Salsa (1 cup, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are golden brown and the onions are translucent, about 5-7 minutes.
3. Season the mixture with salt and pepper to taste, then remove from the skillet and set aside.
4. In the same skillet, add the cooked shredded chicken and heat through, about 3-4 minutes.
5. Place one tortilla in the skillet and sprinkle half of the shredded cheddar cheese on one side of the tortilla.
6. Top with half of the mushroom mixture and half of the cooked chicken.
7. Fold the tortilla in half and gently press down with a spatula.
8. Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese has melted.
9. Repeat with the remaining tortillas and filling ingredients, adjusting heat as necessary to prevent burning.
10. Cut the quesadillas into wedges and serve hot with sour cream and salsa on the side.