Mushroom and Jack Cheese Quesadilla |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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I found this recipe on a pack of mushrooms. I haven't tried yet but sounds great. Ingredients:
1 tablespoon olive oil |
1 garlic clove, minced |
1 medium onion, chopped |
6 ounces sliced portabella mushrooms |
6 ounces sliced white mushrooms |
2 jalapeno peppers, seeded and chopped |
salt & pepper |
1/3 cup light mayonnaise |
4 burrito-size flour tortillas |
1 1/2 cups shredded monterey jack cheese |
avocado, slices |
diced tomato |
cilantro |
Directions:
1. Heat oil in large nonstick skillet over medium high heat.
2. Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.
3. Transfer to a bowl and cool, then stir in mayo.
4. Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.
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