Caramelized Onion, Mushroom, and Chicken Quesadilla

Do you like quesadillas? I absolutely love them, but I've never been that good at making them. That is until I recently discovered a secret to making them crispy, but not greasy. Make your quesadilla in a non-stick skillet and spray the tortilla with cooking spray prior to cooking. Who would have thunk it? Your chicken that you use can be left over chicken. Just whatever you have handy, rotisserie, grilled, boiled, fried. It's all tasty in a quesadilla. You could even sub in pork or steak. Just don't use hamburger, your quesadilla deserves better.

2 tablespoons margarine or butter
1 small onion, sliced thinly
5 medium mushrooms, sliced thickly
1 chicken breast thinly sliced
6-8 slices of pepper jack cheese broken up into pieces,
(or 2 cups or so of pepper jack cheese)
4 medium sized tortillas

Melt margarine in a small skillet. Add onions and mushrooms and cook over medium low heat for 10 minutes or so. Add chicken slices in the last 2 minutes or so of cooking to the onion mushroom mix to heat them. The quesadilla will heat through more evenly if you heat the chicken first. Spray one side of of a tortilla and place sprayed side down in a large skillet over medium heat. Place 1/4 of the cheese on the tortilla in the pan, add 1/2 the onion mixture, and top with another 1/4 cheese. Add tortilla to top ,and spray with cooking spray. After it has cooked for about 3 minutes, press down with a spatula to adhere toppings inside, slide a spatula underneath it, place your hand on top and gently flip over. Cook for another 3 minutes or so. Serve it with salsa, pico de gallo, sour cream, guacamole, whatever makes you happy. Repeat with remaining ingredients to make a quesadilla for your friend.