Mushroom and Jack Cheese Quesadilla

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Total Time
5 mins
12 mins

I found this recipe on a pack of mushrooms. I haven't tried yet but sounds great.

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  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.
Most Helpful

5 5

Yum, yum, yummy! Used all button mushrooms (cheaper where I live) and left out the onion (was in a super hurry!) Couldn't believe how hardy a meatless quesadilla could be....curious to see how they reheat, DH and I couldn't stop eating until we ate them all up! Will make an appearance again on my table!

5 5

"The best quesadillas I've ever had. So so so so so so good. Pack some in my lunch tomorrow " -DH =))

5 5

I made these for a quick lunch and they were great! Since I was pressed for time I didn't let the mixture cool or add the mayo BUT they were wonderful without them. The jalapenos added a nice bite to the mushroom mixture. My family raved over them so you can bet I will be making these often! Thanks for posting a keeper!