Gorgonzola and Wild Mushroom Quesadillas

1. 1

   Heat oil in large skillet over medium-high heat, and saute mushrooms 5 minutes, or until tender.

2. 2

   Add bell pepper and sherry, and season with salt and pepper.

3. 3

   Reduce heat to medium, and cook 4 to 5 minutes more, or until liquid evaporates.

4. 4

   Remove from heat.

5. 5

   Combine cheeses in small bowl.

6. 6

   Sprinkle bottom half of each tortilla with 1/4 cup cheese mixture.

7. 7

   Top with mushroom mixture, and fold in half.

8. 8

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

9. 9

   Cook quesadillas 2 minutes, or until bottoms are golden.

10. 10

    Flip and cook second side 2 minutes more, or until browned and cheeses are melted.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.