QUICK KICK QUESADILLAS

Who doesn't love a quesadilla? This version is somewhere beyond delicious and a rotisserie chicken helps cut back on the time it takes to make it. Be sure and try it sometime, you'll be glad you did.

GUACAMOLE:

2 ripe avocados, peeled, pitted, mashed
2 tablespoons fresh lime juice
1/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper

QUESADILLAS:

2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup peeled and thinly sliced red onion
12 flour tortillas, divided
1 roasted chicken, shredded
1 cup crumbled blew cheese
1 bunch fresh cilantro, trimmed and chopped
2 tablespoons oil, divided
1/2 cup salsa
1/2 cup sour cream

Combine all guacamole ingredients, cover the surface with plastic wrap and set aside.
In skillet, melt butter over medium heat. Add mushrooms and onion and cook until tender, about 5 minutes. Preheat oven to 200 degrees.
Place 1 tortilla on flat surface. Cover with chicken and mushroom mixture. Sprinkle with bleu cheese and cilantro and cover with another tortilla. Repeat with remaining tortillas to make 6 quesadillas.
In large skillet, heat 1 tablespoon of the oil over medium heat. Add 1 quesadilla and cook 3 minutes per side. Transfer to oven-safe serving platter and place in warm oven. Cook remaining quesadillas, adding extra oil, if necessary. Cut into wedges and serve with reserved guacamole, salsa and sour cream.
Serves 6 to 8

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