Mushroom Quesadillas
INGREDIENTS
  • Cooking Time: 10
  • Servings: 8
  • 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
DIRECTIONS
  1. In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated.
  2. Add cilantro; cook and stir for 1 minute. Remove from the heat.
  3. 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.
  4. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.