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Mushroom Quesadillas Recipe

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Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and guacamole, optional

Directions

In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat.
Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 594 calories, 30 g fat (12 g saturated fat), 50 mg cholesterol, 806 mg sodium, 56 g carbohydrate, 2 g fiber, 26 g protein.

Mushroom Quesadillas published in Taste of Home April/May 2005, p21

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