Chicken, Mushroom and Cheese Quesadillas

I have been making these quesadillas for years. They are delicious and very satisfying!
1 tsp. olive oil
1/2 tsp. ground cumin

1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper, divided
12 oz. skinless, boneless chicken breasts, cut into bite size pieces
3/4 c. chopped onion
1 (8 oz.) package presliced mushrooms
1 garlic clove, minced
1 jalapeno, seeded and chopped
4 large tortillas
1 cup shredded cheese (colby jack, Mexican blend or cheddar are good for this)

1. Heat oil in a large nonstick skillet over med-hi heat. Combine cumin, 1/4 tsp. salt, 1/4 tsp. pepper, sprinkle over chicken . Add chicken to pan, saute until browned and cooked through. Remove from pan, set aside.
2. Add onion, mushroom, garlic, jalapeno, and remaining salt and pepper to pan. Saute until softened. Remove from pan and set aside.
3. Heat pan over med-hi heat. Add a tortilla and top half of it with 1/4 cup cheese, 1/4 c. mushroom mixture and 1/4 of the chicken. Fold the tortilla in half and brown on the first side. Once browned, carefully turn over and brown the other half. Repeat procedure for the remaining 3 tortillas.

Makes 4 servings
1 serving=1 quesadilla