THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE in the "Entrees" section).
Total Time: 16 minutes
PREP TIME: 10 MINUTES
ACTIVE COOKING TIME: 6 MINUTES
Turn this assembly-style meal into a family event by letting each person choose what they want inside their own quesadilla. When kids get involved, they're more likely to try new flavors and eat their creations. Just make sure the cheese is melted and gooey and you'll get kids to eat practically any vegetable that's stuffed inside!
Serve these with a mixed green salad sprinkled with fruit, nuts, and cheese for a complete meal.
Coat a large griddle or skillet with cooking spray and set over medium heat to preheat (a griddle will take slightly longer to preheat, so if you plan to use a large skillet instead of a griddle, wait until your quesadillas are assembled before preheating the pan).
Using a fork, pull the chicken meat from the bone in shreds. Arrange the tortillas on a flat surface. Top one tortilla with an equal amount of chicken, mushrooms, and tomatoes, and sprinkle with shredded cheese (1/3 cup per tortilla). Top with a second tortilla. Place the quesadillas in (or on) the prepared pan-however many will fit-and cook until the tortillas are golden brown and the cheese melts, about 3 minutes per side.
Cut each tortilla into four wedges and serve.
QUICK FIX IT YOUR WAY:
You can assemble the quesadillas in advance, wrap them in plastic, and refrigerate for up to 3 days or freeze for
up to 3 months; thaw in the refrigerator or microwave for a few minutes on LOW before cooking.