• Heat oil in a 12-inch pan over medium heat.
• Add mushrooms, sliced onion, roasted red pepper, salt, oregano, chili powder, garlic powder, onion powder and ground black pepper.
• Cook until the onions are translucent and soft. Then remove pan from the heat.

Assembling The Quesadillas

• Pre-heat the oven to the lowest temperature.
• Heat a 12-inch non-stick pan on medium-low heat.
• Add a tortilla.
• On half the tortilla spread 3 tablespoons of the cheese, then 1/2 cup of chicken, 1/8 of your cooked seasoned vegetable and top with 2 tablespoons of cheese.
• Turn the uncovered half of the tortilla on top of the mixture so it looks like a half-moon and with a spatula press down to even the ingredients.
• When the cheese on the bottom starts to melt, flip the quesadilla on its other side, pressing down on top with the spatula and let it cook for a minute.
• To keep the quesadillas warm, put them on a sheet pan in the warm oven.
• Alternatively, if you have a griddle, you can cook more than one at a time. You can pre-assemble all the quesadillas ahead of time but I do one at a time and put them on the sheet pan in the oven to keep them warm.
• Slice the quesadillas in half wedges.