1 to 2 tsp. cooking oil
2 flour tortillas (6-inch)
1/2 c. shredded Cheddar cheese, divided
1/2 c. cubed cooked chicken, turkey, pork or beef
1/4 c. sliced fresh mushrooms
1/2 c. shredded Monterey Jack cheese, divided
sour cream and salsa (optional)

Heat oil in a nonstick skillet; add 1 tortilla. Layer with half the Cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown. Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa, if desired.