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Mushroom Quesadillas

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Member since 2006

Serves 8 | Prep Time | Cook Time 10


1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
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.

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