Mascarpone, Chicken, And Artichoke Quesadillas

In a large skillet, saute onion slices in about 4 tablespoons olive oil and cook over medium heat until golden brown.

Add garlic and chicken and continue cooking until chicken is done. Add artichoke hearts and mushrooms and continue cooking until mushrooms begin to wilt. Remove from heat and cool.

Leaving a 1/2-inch border, spread half of topping on a tortilla. Then drop up to half of mascarpone by the spoonful onto the tortilla. Place a second tortilla on top. Repeat with remaining filling, mascarpone and tortillas (There may be some mascarpone left).

In a non-stick skillet with a thin coating of oil, skillet or on a grill, cook quesadilla on both sides until center is hot and tortillas are golden brown. Cut into 6 pieces. Serve as an appetizer or hors d'oeuvre.