Mushroom and Chicken Quesadilla

Ingredients

• Salsa - For serving
• Sour cream - For serving
• Salt and pepper - To taste
• Cheddar cheese - 1 cup, shredded
• Tortillas - 4 medium-sized
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1/2, thinly sliced
• Mushrooms - 8 ounces, sliced
• Chicken breast - 1, cooked and shredded

Instructions

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