Speedy Chicken Quesadillas

This recipe is from the Sobey's magazine 'Inspired by Compliments'

Prep. time: 15 min. Total time: 35 min.
Makes 8 quesadillas

1 rotisserie chicken, skin removed and breast meat only, diced (this was the pre-cooked chicken from the store) (I froze the rest of the chicken for a soup for a later date)

1 orange pepper, diced

1 cup fresh (uncooked) corn (about 1 cob) (I just used frozen corn)

1 1/2 cups sliced mushrooms (I'm not a fan of mushrooms, so I left this out when I made mine but added it to John's and Sarah's)

1/2 cup finely sliced red onion

1 pkg Burrito Kit

2 cups skim mozzarella shredded cheese (I already had 3 cheese mexicana cheese, and it worked out great!)

1. Preheat a panini press or a skillet to medium-high heat. (I found this to be too hot, so I did mine at medium)

2. Combine chicken, pepper, corn, mushrooms and onion. Season with the burrito seasoning mix. Place tortillas on a clean work surface. sprinkle bottom half of each tortilla with 2 tbsp cheese. Divide chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.

3. Lightly oil panini press or skillet and cook 2 quesadillas at a time until crisp and golden on both sides and heated through, about 5-7 min. If using a skillet, flip quesadillas over when brown on the underside. Cut in half and serve with salsa for dipping.

This is more filling then it looks... I was only able to eat 1 1/2, Sarah ate just as much though, lol.