Chicken Quesadillas

2 boneless, skinless chicken breasts, sliced
1 medium yellow onion, sliced
1 medium yellow, red or orange bell pepper, sliced
2 T olive oil
1 clove of garlic, minced
1 T taco mix seasoning
1/4 cup water
1 cup cremini mushrooms, sliced
2 cups baby spinach
1 cup white cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 cup mozzarella cheese, shredded
4 flour tortillas

Garnish with:
fresh cilantro, chopped
fresh salsa
sour cream
guacamole

Optional: red pepper flakes

Preheat oven to 350 degrees F.

Place a skillet over high heat and when hot, add olive oil. When oil is hot, add the onions and pepper, and a pinch of salt. Cook for approximately 30 seconds, turning the onions and pepper around the pan, and add the garlic. If using red pepper flakes, add them now. When onions become translucent, add the mushrooms and continue cooking until the mushrooms release their water and start to brown. Add the chicken and continue cooking until the chicken is cooked through (not pink in the center). Add the taco seasoning and water. When sauce thickens, add the spinach, stir to coat the spinach leaves with the sauce. Cover pan and turn off the flame.

Assembly:
On a baking sheet, lay out two of the tortillas. Spread chicken mixture evenly over the tortillas, leaving 1/2- to 1-inch edge around the tortillas clear. Spread the cheeses evenly over the chicken mixture, out to 1/4-inch of the edge of the tortillas. Place the two remaining tortillas on top of these tortillas, and press down lightly.

Place in the center rack of the oven and bake for approximately 10 minutes, or until the cheese is melted and the tortillas are lightly browned.

Remove from over and transfer quesadillas to a cutting board. With a sharp 10-inch chef's knife or cleaver, cut the quesdillas into 4 wedges, and transfer to serving plate. Serve with fresh salsa, a dollop of sour cream, and chopped cilantro sprinkled over the top, and some guacamole, if desired.