Well folks nothing exciting to report. I am most likely not going anywhere until tomorrow morning unless Sammy decides to make an appearance on his terms. Which would be really great for Erika.
So I ran some much needed errands after work (tailor, bank, car wash) and came home. My bag is back inside and I am going to fix some leftover Chicken, Mushroom, and Cheese Quesadillas (from dinner on Sunday night) and watch American Idol.

Chicken, Mushroom, and Cheese Quesadillas

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeño, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Yield: 4 servings (serving size: 1 quesadilla)
NUTRITION PER SERVING
CALORIES 388(29% from fat); FAT 12.5g (sat 5.7g,mono 2.5g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 65mg; CALCIUM 429mg; SODIUM 759mg; FIBER 1.7g; IRON 2.8mg; CARBOHYDRATE 31.3g
David Bonom
Cooking Light, JULY 2004