Name: Creamy Mushroom , Pepper & Cheese Quesadillas
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 garlic clove, minced; 1 medium onion, chopped; 1/4 cup diced bell pepper; 12 ounces white mushrooms, sliced; 2 jalapeno peppers, seeded and chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup mayonnaise; 4 burrito-size flour tortillas; 1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese

Servings: 4 persons

1 tablespoon olive oil
1 garlic clove, minced
1 medium onion, chopped
1/4 cup diced bell pepper
12 ounces white mushrooms, sliced
2 jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
4 burrito-size flour tortillas
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese

1
Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapenos, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
2
Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
3
Optional: You can heat in microwave oven if you don`t want your tortillas crispy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Mushroom , Pepper & Cheese Quesadillas

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