Mushroom and Jack Cheese Quesadilla

hottpepper's Note:

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

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 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 ½ 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.

Reviews

[Houseblend]

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!

[Camel_Cracker]

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

[Lvs2Cook]

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!