Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers

INGREDIENTS

• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 2 cooked chicken breast halves
• 1/2 cup chopped red onions
• Cooking spray
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup sliced mushrooms