Chicken, Mushroom, and Cheese Quesadillas

Ingredients

1  teaspoon  olive oil

1  teaspoon  ground cumin

1/4  teaspoon  salt, divided

1/4  teaspoon  black pepper, divided

12  ounces  skinless, boneless chicken breasts, cut into 1/4-inch-thick slices

3/4  cup  chopped onion

1  (8-ounce) package presliced mushrooms

1  garlic clove, minced

1  jalapeño, seeded and chopped

4  (8-inch) flour tortillas

1 1/2  cups  (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.