Chicken and Vegetable Quesadillas

This recipe is one of our absolute favorites, and it is so easy and fast!! 

about 1lb chicken (breasts or thighs, or leftovers!)

1/2 of a medium or large red onion, diced

1 cup sliced mushrooms 

about 2 cloves minced garlic

1 jar marinated artichokes (I use Goya, they're yummy, and inexpensive.)

1/2 cup diced roasted red peppers. (You can usually find them in the Italian foods section)

2 cups monterey jack or colby jack cheese

a pack of 6 or 8 inch tortillas 

My favorite thing to do with the chicken is to roast in in the oven at 350-375 for like 45 minutes with a drizzle of oil, salt and pepper, a sprinkle of garlic powder, a sprinkle of cumin, and a sprinkle of chili powder. If I'm using leftover chicken, I usually still sprinkle it with cumin, chili powder, and garlic powder. 

Then, saute the mushrooms and onion and garlic until the mushrooms are tender. (or you can certainly just put it in raw, too, but Kevin doesn't like it that way, and I prefer to cook my mushrooms!) 

Next you are ready to assemble! Just layer the mushroom/onion/garlic mixture, chicken, chopped artichokes, and diced roasted bell pepper, and sprinkle some cheese on half of a tortilla. Then fold the tortilla in half and brown on either side in a pan over medium low heat. 

I usually serve it with some sort of boxed rice, spanish is yummy.