Chicken and Mixed Veggie Quesadillas

I'm a sucker for any type of quesadilla or taco loaded with veggies. I also prefer chicken instead of beef. So I was excited when I found this one on Food Network's website. It has a ton of flavor, aaaaand... it's super easy! What's not to like?? Ok, well, maybe you won't like it if you hate mushrooms. But seriously, you hardly know they're there. I swear it's worth trying. Come on, be adventurous. ;)

Chicken and Mixed Veggie Quesadillas

Ingredients

• Cooking spray
• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar) ... I know. Ew, right? I promise they're good. Just give it a try. If you really hate them, you can just pick them out. :)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla 

Directions

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.