1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
8 flour tortillas (7 inches)
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and guacamole, optional
In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated.
Add cilantro; cook and stir for 1 minute. Remove from the heat.
Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned.
Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.