Chicken and Mushroom quesadillas (freddys)

1/4 cup (1 stick) butter
2 1/2 tsp chili powder
2 garlic cloves minced
1 tsp dried oregano
4 oz fresh shiitake mushrooms, stemmed and sliced
4 oz button mushrooms, sliced
1 1/2 cups shredded cooked chicken
2/3 cup finely chopped onion
1/3 chopped fresh cilantro
2 1/2 cup cups grated Monterey Jack
olive oil

16 51/2 inch diameter corn tortillas

Melt butter in large skillet over medium high heat. Add chili powder, garlic and oregano. Sauté until fragrant,about
1 minute. Add shitake and button mushrooms and sauté until tender,about 10 minutes. Remove from heat mix inchicken onion and cilantro and cook chicken. Mix in cheese. Season with salt and pepper ( can be made 8 hrs ahead. Cover and chill.)

Grease lightly torilla with spray olive oil on pan side. Fill with filling. Grease with spray oil on top tortilla  broil  or grill till slightly browned and then flip torilla.  WATCH CLOSELY  will burn easily.


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