(1) Heat the frying pan at medium high (7-8) with 1-2 tbsp of cooking oil (canola or vegetable).
(2) Add ground chicken or strips, and cook until the pink just goes away. Make sure to stir with a flat spatula, if necessary to avoid sticking. More about Cheri Casino
(3) Increase heat to high (9-10) and sliced mushrooms and diced onions (if using). Saute and toss until everything is cooked, about 3-4 minutes. Feel free to add other spices or herbs. (I tend to add rosemary and thyme, or any dried Italian seasoning. Do this in the last minute of cooking.)
(4) Add salt and pepper, to taste. Mix in.
(5) Turn off the stove and remove the pan from the heat. Let cool for about 10 minutes.
(6) Pre-heat your oven to 325 F (Sorry, I might follow the metric system for pretty much everything, but not for cooking.) It’s been awhile since I used an oven, but I think this takes about 10-15 minutes.
(7) If you used chicken pieces rather than ground chicken, take two forks and try to shred the cooled chicken a bit. (Don’t do this earlier or the chicken will dry out.) If you don’t know how to shred, take a pair of kitchen scissors and snip all the chicken into thin slices. You don’t want the quesadillas to be lumpy. Drain any liquid from the sautee mixture before spooning onto the tortillas, in the next step.
(8) Assemble your quesadillas. Place a tortilla on the (cold) baking sheet. Sprinkle a thin layer of cheese evenly, leaving only about a half-inch rim around the tortilla uncheesed. Spoon on your sauteed mixture over the cheese and spread evenly.
(9) If you want, …