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"Wipe out the skillet, then return it to medium heat and add a half teaspoon of butter.  Place a tortilla in the pan and cook for 30 seconds, then flip the tortilla.  Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute about 1/8 (a couple of tablespoons) of both the sautéed vegetable mixture and the shredded chicken over the cheese.  Top that with another 2 tablespoons of the shredded cheese.  Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes."
<https://themom100.com/recipe/spinach-mushroom-chicken-quesadillas/>