Portobello & Sundried Tomato Quesadilla

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Prep:

I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.

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Ingredients [?]

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  • add   cooking spray
  • add   2 cups mozzarella cheese
  • add   1 cup shredded chickens
  • add   salsa
  • add   1 avocado
  • add   light ranch salad dressing
  • add   1/2 cup green onions
  • add   1 1/2 cups portabello mushrooms
  • add   6 whole wheat flour tortillas
  • add   1 cup sun-dried tomatoes, julienned (not in oil)
  • add   1 cup reduced-fat cheddar cheese

Instructions

  1. On one half of each tortilla, layer evenly all the ingredients in the order given.
  2. Fold each tortilla over to create a "half moon" and press down lightly.
  3. Coat the skillet or griddle with a light mist of cooking spray and warm to a medium heat.Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts.Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.