Place chopped chicken in a medium bowl.

Add green chilis, cilantro, cumin, salt and pepper. Stir to mix well. Set aside.

Place a sauté over medium heat.

Add 2 tablespoons butter. Heat to melt.

When butter is hot, but not burnt, add sliced onion. Sauté until just becoming soft and fragrant.

Add mushrooms. Continue to sauté until mushrooms are done. Remove from heat, set aside and keep warm.

Place 1/2 tablespoon butter in a 10-inch skillet. Place over medium heat and melt.

Brush 1/2 of the melted butter on one tortilla. Set aside.

Lay another tortilla in the skillet.

Place 1/4 chicken mixture on the tortilla.

Spoon 1/4 onion/mushroom mixture over top.

Top with 1/4 cup cheese.

Lay the butter tortilla over all, buttered side up.

Continue to cook until the cheese begins to melt.

Flip the quesadilla with a large spatula, being careful not to let the filling slip out. Cook until both sides are golden brown and all the filling is heated through.

Place on a clean plate and keep warm. Repeat with remaining tortillas and filling.

Cut each tortilla into quarters.

Cover the bottom of 4 serving plates with a thin layer of Abuelo’s Avocado Cream.

Artfully arrange one cut quesadilla (four wedges) on each plate.

Top or serve with toppings, of choice.