Quesadillas de los Bajos

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.

Roast peppers in the preheated oven turning 1 or 2 times until skins are charred and blackened 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.

Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes jalapeno peppers cilantro tomato juice lime juice garlic salt 1/2 teaspoon black pepper and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.

Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender 5 to 10 minutes. Add roasted green chile peppers chili powder oregano 1 pinch garlic salt and 1 pinch black pepper; cook and stir until fragrant about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.

Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.

Cook quesadillas working in batches in a sandwich press or in a skillet over medium heat until browned and cheeses are melted about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.