Chicken, Mushroom, and Cheese Quesadillas

Scrumptious Chicken, Mushroom, and Cheese Quesadillas are easy to prepare and make a winninng dish for your Super Bowl party.  "Kick" them up a notch with a topping of sour cream, salsa, and fresh cilantro. You will score big this Super Bowl Sunday with these delectable quesadillas and hopefully your team scores big too!

                                    Chicken, Mushroom, and Cheese Quesadillas
                                                                 adapted from
                                                      the best of Coooking Light
                                                             everyday favorites

Ingredients

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
12 ounces skinless, boneless chicken breasts, cut
   into 1/4-inch--thick slices
3/4 cup chopped onions
1 (8 ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeño pepper, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6-ounces) preshredded light Mexican
   cheese

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat. Combine cumin, 1/8 teaspoon salt, and 1/8 teaspoon pepper, sprinkle over chicken. Add chicken to the pan, and sauté 5 minutes or until browned. Remove the chicken from pan; set aside. Add onion, muschrooms, garlic, jalapeño, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

2. Heat pan over medium heat. Sprinkle each tortilla with 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan, cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

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