Coat skillet (or griddle) with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds. Arrange tortillas on a flat surface. Top ½ of tortilla with cheese, then chicken, mushrooms, peppers, artichokes, onion, and top with more cheese. Fold over tortilla making a half moon. Place quesadilla in (or on) prepared pan and cook 3 minutes per side or until golden brown and cheese is melted. Serve warm topped with sour cream, pico de gallo and avocados if desired.

HINTS: To roast the peppers, I used my gas grill. This will also work using a broiler. Rub oil on the peppers and roast them evenly until blistered. Peel the skin off the pepper and cut them into desired pieces. I also mixed a little picante sauce with the chicken for added spice. For my vegetarian friends: substitute black beans for the chicken.