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1
For chicken: In a small bowl, combine cumin, salt, pepper and cayenne.
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2
Rub chicken breasts with spice mixture.
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3
Grill chicken 6 minutes on each side or until tender.
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4
Remove from heat and thinly slice; set aside.
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5
For sauteed mushrooms: Heat butter in a saute pan over medium heat.
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6
Add sliced mushrooms and onions.
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7
Season to taste with salt and pepper.
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8
Cook until mushrooms are soft.
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9
Remove from heat and set aside.
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10
For basil sour cream: Combine basil, garlic, salt and pepper in a food processor.
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11
Process until pureed.
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12
Mix into sour cream.
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13
Set aside.
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14
To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit.
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15
Place tortillas on a flat surface.
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16
Generously sprinkle cheese onto one half of each tortilla.
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17
Combine chicken and mushrooms; divide evenly on top of the cheese.
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18
Sprinkle cheese on top of the chicken and mushroom mixture.
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19
Season to taste with salt and pepper.
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20
Fold each tortilla in half (creating a half circle shaped quesadilla).
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21
Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp.
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22
Flip tortilla and repeat about 4-6 minutes.
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23
Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices.
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24
Serve with basil sour cream.
