1 lb fresh mushrooms, chopped
2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired
Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated. Add the cilantro and cook, stirring, for about a minute. Remove skillet from the heat.
Heat another tablespoon canola or olive oil in another large skillet and add one tortilla. Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla. Cook 2 to 3 minutes per side until lightly browned. Repeat process until you have used all the ingredients. Add addition oil as needed.
Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired
Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated. Add the cilantro and cook, stirring, for about a minute. Remove skillet from the heat.
Heat another tablespoon canola or olive oil in another large skillet and add one tortilla. Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla. Cook 2 to 3 minutes per side until lightly browned. Repeat process until you have used all the ingredients. Add addition oil as needed.
file photo
Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas
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