Chicken Mushroom And Gruyere Quesadillas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 cup presliced mushroom
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon bottled minced garlic
• 1 tablespoon sherry wine or 1 tablespoon red wine vinegar
• 2 (10 inch) fat-free flour tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces)
• 1 cup arugula
• 1/2 cup shredded gruyere cheese
• cooking spray

Recipe

• 1 heat a large nonstick skillet over medium-high heat. add olive oil to pan; swirl to coat. add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.
• 2 stir in garlic, and sauté 30 seconds. add vinegar; cook 30 seconds or until liquid almost evaporates.
• 3 arrange half of mushroom mixture over half of each tortilla. top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
• 4 wipe pan clean with a paper towel. heat pan over medium heat. coat pan with cooking spray.
• 5 add tortillas to pan. place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
• 6 watermelon-jicama salad: combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped english cucumber, and 1/2 cup chopped red onion. add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.