Chicken Mushroom Gruyere Quesadillas

Doug made these quesadillas tonight and they turned out very well. The only thing we would add is salsa on the side (preferably pineapple!).

Chicken Mushroom Gruyere Quesadillas

• 1 teaspoon olive oil
• 1 cup mushrooms, sliced
• 1/2 cup onion, sliced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic (we were out of garlic and used shallot instead)
• 1 tablespoon red wine vinegar
• 4 8" tortillas
• 1 cup shredded cooked chicken breast
• 1 cup arugula (we used spinach and arugula)
• 1/2 cup shredded Gruyère cheese
• Cooking spray

Heat a large nonstick skillet over medium heat. Add olive oil to pan, add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/4 cup chicken, 1/4 cup arugula, and 1/8 cup cheese; top with second tortilla. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan and cook 2 minutes on each side or until crisp.