Mushroom and Cheese Quesadillas


  • 1 tbsp of vegetable oil
  • 10 oz (300 g) of mushrooms, sliced
  • 1 medium onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 clove of garlic, minced
  • 1/3 cup of mayonnaise
  • 4 burrito size flour tortillas
  • 1 and a half cup of shredded cheese (Monterey Jack)
  • Salt, ground black pepper


  1. In 12-inch nonstick skillet, heat oil over medium-high heat and cook mushrooms, onion, jalapeno peppres, garlic, stirring occasionally, eight minutes or until vegetables are tender. Add salt and black pepper.
  2. Let cool slightly and the stir in mayonnaise.
  3. Evenly spread mixture over tortillas, then top with cheese and fold in half.
  4. In same skillet, over medium-high heat, cook tortillas, one at a time, for two minutes on each side or until lightly golden.
  5. Cut tortillas into wedges and serve. Makes 4 serevings.

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