Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remain-ing quesadillas. Cut each quesadilla into 3 wedges. Serve with Cranberry-Mango Salsa.
This is my husband's favorite recipe that we make with leftover Thanksgiving turkey meat. We use a combination of dark and white meat. The salsa is so festive looking with the cranberries and cilantro. We serve it with the salsa inside the quesadilla. I used to make tetrazzini with the leftovers but this delicious and easy recipe won over my family. We have been making it yearly since it appeared in the December 1998 issue.