This morning I'm eating another quesadilla like the ones I made last night. Yum!
Here's how to make them:
Put a layer of cheese (I used munster and monterey jack) on a white tortilla.
Sprinkle on some chopped green onion.
Place on top a handful of white mushroom slices.
Put on some chopped/cubed leftover chicken.
Then layer on some more cheese. Make it enough to stick everything together, but not so much as it would ooze out while cooking.
If you want to add herbs, I'd recommend a light sprinkling of Italian herbs or Herbs de Provence. I ended up forgetting to, which meant the lovely flavor of the green onions was predominant.
Put a teaspoon of olive oil in a skillet and set the burner for just above medium.
Place this open-faced quesadilla in the skillet and let it cook for long enough that the cheese on the bottom is melting. This should be longer than you think it will be, probably around 5 minutes. Keep an eye on it though, if you have the burner turned too high, the bottom may begin to burn.
Then, place another white tortilla on top, press it down, and then flip over the quesadilla. The bottom should be golden brown and crispy.
Cook for a few minutes more, until a peek inside shows that the cheese has melted.
Take out of the pan, cut into wedges, and serve with salsa and/or sour cream.