You guys are going to love me. Chicken Mushroom Quesadillas Serves 4. Ingredients 3 tbsp olive oil 10 ounces sliced mushrooms 1 teaspoon chili powder 1/2 teaspoon salt 1/4 cup coarsely chopped fresh cilantro leaves 4 (10-inch) flour tortillas (low carb tortillas work great, Mission brand is best) 2 cups grated Monterey jack cheese 1/4 cup crumbled feta cheese 8 oz shredded, cooked chicken breast (season with chili powder, lime, other spices to taste) Optional garnishes: Light sour cream, salsa, diced tomato and red onion. Instructions Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Shred and cook chicken breast and set aside. (You may use chili powder, lime or any other spices you wish) Heat 2 tablespoons of olive oil in a medium non-stick pan over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Add the remaining tablespoon olive oil along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside. Use the non-stick pan you used for the mushrooms to toast the tortillas, turning occasionally until slightly blistered on each side. Place the tortillas on the prepared baking sheet. Spread the jack cheese on only one half of each tortilla, top with some of the mushrooms and 2 oz shredded chicken, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Garnish as desired.