Shredded Chicken Quesadillas with Caramelized Onions and Mushrooms

Recipe by Food Connection

2 cups of shredded chicken (See note)

1-2 tablespoons of E.V.O.O. (Extra Virgin Olive Oil)

1-1 1/2 cups of baby bella mushrooms, sliced

1 medium yellow onions, sliced

shredded Light Mexican blend cheese

Italian seasoning to taste

Salt to taste

Directions:
In a skillet on medium low heat, add about 1-2 tablespoons of E.V.O.O.  Add the onions and mushroom, saute them until they start to turn soft.  Add the shredded chicken to the onion & mushrooms mix to heat evenly.  Season them to taste. Put the chicken mixture aside.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside edge with water.  Spread about 1/2 cup of the chicken mixture onto the tortilla and sprinkle shredded cheese over chicken. Fold tortilla in half and press down with a spatula to seal the tortilla.  Turn quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.   Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with salsa.  Enjoy!

NOTE: You can use leftover grilled or rotisserie chicken.