1 1/2 cups (375 ml) chopped green onions

1 package (227 g/8 oz) white mushrooms, sliced

6 tablespoons (90 ml) vegetable oil

1 roasted red bell pepper, chopped

2 cups (500 ml) shredded cooked chicken

1 cup (250 ml) store-bought mild or hot salsa

8 8-inch (20-cm) flour tortillas

2 cups (500 ml) grated Monterey Jack cheese

Salt and pepper

Sour cream

Salsa

In a skillet over medium-high heat, brown the onions and mushrooms in 30 ml (2 tablespoons) oil. Season with salt and pepper. Transfer to a bowl and let cool a few minutes. Add the bell pepper, chicken and salsa. Adjust the seasoning. Set aside.

Lay the tortillas on a flat surface. Scatter 60 ml (1/4 cup) cheese on half of each tortilla. Spoon 1/8 of the chicken–vegetable mixture onto the cheese. Fold the other half of the tortilla over the filling, pressing lightly to seal.

In 2 large non-stick skillets over medium-low heat, brown 4 quesadillas at a time in 15 ml (1 tablespoon) oil per skillet, about 3 minutes per side.

Serve with sour cream and salsa.

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