Mushroom Quesadillas

2 Cups chicken, cooked and chopped
4 (10 in) flour tortillas
2 Cups fresh spinach, washed, squeezed dried and chopped finely or pureed
1 (6 oz.) jar mushrooms, drained and sliced
2 Cups Monterey Jack cheese, shredded

Spread the chicken on to one half of each tortilla.
Add the spinach and mushrooms over the chicken.
Sprinkle with the cheese.
Fold the tortillas over and press to close around the edges.
Heat a griddle or large skillet over medium heat.
Place the quesadillas into the warmed skillet.
Cook 5 minutes or until lightly browned.
Turn the quesadillas over.
Cook for 5 minutes longer or until nicely browned and the cheese has melted.

Makes 4 servings