Ingredients:

1 (8-ounce) package white or cremini mushrooms, sliced
1 cup thinly sliced red onion
2 teaspoons chopped fresh thyme or ½ teaspoon dried
½ teaspoon salt
1/8 teaspoon black pepper
1 pound cooked duck breast, skin removed and breast thinly sliced
4 ounces soft goat cheese, crumbled
4 (8-inch) fat-free flour tortillas
½ cup chutney, such as Major Grey’s

Directions:

Spray large nonstick skillet with nonstick spray; set over medium-high heat. Add mushrooms, onion, thyme, salt, and pepper; cook until mushroom juice is evaporated, about 8 minutes. Transfer to bowl. Wipe skillet clean.

Layer one-fourth of duck, mushroom mixture, and goat cheese on one half of each tortilla; fold unfi lled half of tortilla over fi lling. Spray with nonstick spray.

Spray skillet with nonstick spray; set over medium-high heat. Place 2 quesadillas, sprayed side down, in skillet; cook, until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray; turn. Cook until heated through, about 2 minutes. Repeat. Cut each quesadilla into 4 wedges; serve with chutney.