Chicken Quesadillas

Instructions

1. 1

   In a skillet over medium-high heat, brown the onions and mushrooms in 30 ml (2 tablespoons) oil. Season with salt and pepper. Transfer to a bowl and let cool a few minutes. Add the bell pepper, chicken and salsa. Adjust the seasoning. Set aside.

2. 2

   Lay the tortillas on a flat surface. Scatter 60 ml (1/4 cup) cheese on half of each tortilla. Spoon 1/8 of the chicken–vegetable mixture onto the cheese. Fold the other half of the tortilla over the filling, pressing lightly to seal.

3. 3

   In 2 large non-stick skillets over medium-low heat, brown 4 quesadillas at a time in 15 ml (1 tablespoon) oil per skillet, about 3 minutes per side.

4. 4

   Serve with sour cream and salsa.