Chicken and Mushroom Quesadillas

These quesadillas are cooked on the grill. Can be topped with Salsa & Sour Cream. Serve with Stevenot Pinot Grigio.

2 cube butter
2 tsp chili powder
2 cloves garlic (minced)
1 tsp dried oregano
4 oz fresh Shitake mushrooms (stemmed and sliced)
4 oz button mushrooms (sliced)
1 2 C shredded cooked chicken
2/3 C onion (chopped)
1/3 C chopped fresh cilantro
2 C grated monterey jack cheese
Olive oil
16 5-inch diameter corn tortillas

Melt butter in large skillet over medium heat. Add chili powder, garlic and oregano. Saute until fragrant, about 1 minute. Add all mushrooms and saute until tender. Remove from heat and mix in chicken, onion and cilantro. Cool ten minutes. Mix in cheese. Season with salt and pepper.

Prepare Barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas (oil side down) on large baking sheet. Divide chicken mixture among tortillas, spreading evenly. Top with remaining 8 tortillas, press, then brush with oil.

Grill quesadillas until heated thoroughly and golden brown (about three minutes). Cut into wedges. Optional: top with salsa, sour cream, fresh cilantro.

Serves: 12-16.