Chicken And Mushroom Quesadillas

If you have an indoor grill like the George Foreman models, it is perfect for making these quesadillas. If not place them on a baking sheet in a 350F oven until crisp. Serve them with salsa and sour cream.

Melt the margarine in a large skillet over med-high heat. Add chili powder, garlic and oregano and saute about one minute. Add mushrooms and saute until tender, about 10 minutes. Remove from heat and mix in the chicken, onion and cilantro. Cool for 10 minutes, then mix in the cheese. Lightly brush oil on one side of half of the tortillas and place them oil side down on a baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with the remaining tortillas and brush tops with oil. Bake at 350F until crisp. Or using a George Foreman Grill, place on surface and grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges to serve.