Smoky Chicken Quesadillas

2 cups cooked chicken strips
1 ½ T. OLIVE MILL Chipotle olive oil
10 oz. cremini mushrooms, quartered
2 cloves garlic, minced
4 10” tortillas
8 oz. smoked cheddar cheese, grated
Sour cream and chipotle salsa, optional

Add oil to pan and add chicken strips and mushrooms until brown, stir in garlic.  Heat oven to 450.  Place tortilla on lined baking sheet.  Add ¼ cheese to each tortilla, then layer each half with chicken and mushrooms.  Divide remaining cheese.  Fold over tortilla and brush each with more oil.  Bake at 450 for 7 minutes until cheese melts.  Serve with sour cream and salsa if desired.

Chipotle Extra Virgin Olive Oil

Sweet and smoky with just the right amount of heat. Chipotle peppers are more known for their smokiness than being hot, and this oil reflects that style superbly.