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Preheat the oven to very low and put a baking tray to one side (this is for keeping the quesadillas warm).
Heat 2 tablespoons of the oil in a large frying pan (skillet) over a medium–high heat.
Add the chicken, salt, pepper, taco seasoning, onion, red pepper and mushrooms. Cook for 8–9 minutes, stirring often, until the chicken is cooked through. Remove from the pan and place in a bowl.
Place a tortilla on a board and sprinkle a quarter of the cheese on one half of the tortilla. Spoon a quarter of the chicken mixture on top of the cheese, followed by a quarter of the chopped spring onions. Fold the tortilla in half and repeat with the remaining three tortillas.
Wipe the pan clean and place over a medium heat. Add ½ tablespoon of oil. Place two of the folded tortillas in the pan. Cook for 2–3 minutes on each side until the tortillas are golden and the cheese has melted.
Remove from the pan and repeat with the remaining two tortillas. You can place the cooked quesadillas on a tray in the warm oven until the second batch is ready.
Once they are all cooked, transfer to a chopping board and slice in half.
Serve with lime wedges, chopped coriander and sour cream for dipping.