Be sure to use a dry skillet when browning quesadillas.

　　

Ingredients

Servings: Makes 2 servings

　　4 flour tortillas (7 1/2-inch diameter)

　　2 ounces sharp Monterey Jack, grated

　　2 ounces soft goat cheese, crumbled

　　1/2 cup shredded, cooked chicken

　　2 large mushroom caps, thinly sliced

　　2 scallions, thinly sliced

　　1 tablespoon chopped cilantro, for garnish

　　Prepared salsa, sour cream and 2 quartered limes, for garnish

　　

Step 1

1. Place 2 tortillas on a work surface and sprinkle each evenly with 1 ounce Jack cheese, 1 ounce goat cheese and 1/4 cup shredded, cooked chicken (store-bought). Top with mushrooms and scallions. Cover each with a second tortilla and lightly press with palm.

　　

Step 2

2. Heat skillet and cook, pressing with a spatula until tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven. Repeat.

　　

Step 3

3. To serve, cut into quarters and serve hot with garnishes.