Mushroom Quesadillas

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Mushroom Quesadillas

 

1 lb. fresh mushrooms, chopped

2 to 3 jalapeño peppers, seeded and chopped *

2 TB extra virgin olive oil

1/4 cup minced fresh cilantro

Vegetable oil

8 flour tortillas (7 inches)

2 cups (8 oz.) shredded Monterey Jack cheese

Salsa and guacamole, optional

 

In a large skillet, sauté mushrooms and jalapeños 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. 

 

Yield: 4 servings.

 

* Note: When cutting or seeding hot peppers, use rubber or plastic gloves to

protect

your hands. Avoid touching your face.