Speedy chicken quesadillas
- In a large non-stick skillet, brown the onions, mushrooms, pepper, and corn in 30 mL (2 tbsp.) olive oil. Transfer vegetables to a large bowl and stir in spices, salsa, and chicken. Set aside.
- Place tortillas on a clean work surface. Sprinkle bottom half of each tortilla with 2 tbsp. (30 mL) cheese. Divide reserved chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.
- In a large non-stick skillet over medium heat, brown 2 quesadillas at a time for 2 to 3 minutes per side in 7.5 mL of olive oil.
- Serve with salsa, sour cream, and guacamole.