Salsa Chicken Quesadillas / Tacos

8 oz. Cooked chicken
1/4 - 1/2 c. salsa
2 oz. shredded cheese
2 whole wheat flour tortillas (8" or 10")

Preheat broiler.

Shred chicken into pieces and put into a microwave-safe bowl. Pour salsa over chicken, cover & microwave until hot. Stir to coat chicken, adding more salsa if needed.

Spray tortillas with non-stick spray. Put spray-side down on cookie sheet & spread 1oz of cheese on each. Put under broiler to melt cheese. Spread half of salsa chicken mixture on each tortilla & fold over. Put back under broiler to crisp tortilla. (ONLY 1-2 minutes - Watch carefully, it goes quick.) Flip over & crisp other side. Let cool for a minute then cut into 2-3 wedges. Serve with a salad.

2 Servings

Grilled Portabello Mushroom Sandwiches

I made the yummiest sandwiches for dinner tonight.

Portabello Mushrooms
Balsamic Vinagrette
Fresh Basil
Provolone cheese (or mozarella)
Sourdough or another hearty bread (enough slices for sandwhiches)
olive oil
spinach

Brush the mushroom caps with the balsamic vinagrette. Grill on medium heat until tender. Brush with more vinagrette. Brush one side of bread with a little olive oil & grill on low-medium. Place cheese on bread, so it melts. When cheese is warm, top with grilled mushroom a little spinach and the other slice of bread.