1. Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat. 2. Add in chili powder, garlic and oregano; saute for about 1 minute. 3. Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat. 4. Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes. 5. Add/mix in the shredded cheese. 6. Heat the grill to medium heat. 7. Light brush one side of only 8 tortillas. 8. Place them (oil-side down) on a large baking sheet. 9. Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas. 10. Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil. 11. Grill quesadillas until heated through and golden brown (about 3 minutes per side. 12. Cut into wedges and serve with salsa. 13. Delicious. ---------------------------------------------------------------------------
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