Creamy Mushroom Quesadillas

1. 1

   Heat oil in large skillet over medium heat.

2. 2

   Add onion, and saute 5 minutes.

3. 3

   Stir in mushrooms and cumin, and season with salt and pepper, if desired.

4. 4

   Cover, and cook 5 to 7 minutes, or until mushrooms have released their juices.

5. 5

   Uncover, and cook 3 to 5 minutes more, or until mushroom juices have evaporated.

6. 6

   Remove pan from heat, and stir in cream cheese and Cheddar.

7. 7

   Spread 1/2 cup of mushroom mixture over one half of each tortilla, leaving 1/2-inch border around outer edges.

8. 8

   Fold over tortillas to enclose filling and form half-moon shapes.

9. 9

   Coat large skillet with cooking spray, and heat over medium heat.

10. 10

    Cook quesadillas 2 to 3 minutes each, turning once, or until both sides are light brown and filling is hot and melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.