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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I did revise slightly. Anyway, it is a great recipe. Ingredients:
3 tablespoons butter |
10 ounces button mushrooms, sliced |
3/4 teaspoon chili powder |
1/2 teaspoon kosher salt |
1/4 cup coarsely chopped fresh cilantro leaves (may use less if you desire) |
4 10-inch flour tortillas |
8 ounces grated monterey jack pepper cheese |
2 ounces crumbled feta cheese |
sour cream |
salsa, as desired |
Directions:
1. Preheat oven to 350 degrees F.
2. Line baking sheet with foil.
3. Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
4. Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
5. This should take about 5 minutes.
6. Add remaining butter.
7. Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
8. Season the mushrooms with chili powder and salt and cook for 1 more minute.
9. Stir in the chopped cilantro and set aside.
10. Toast the tortillas using any method you prefer, until slightly blistered.
11. Place the tortillas on the prepared baking sheet.
12. Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
13. Fold the other half of the tortilla over the filling.
14. Lay another sheet of foil over the quesadillas.
15. Bake until the cheese melts, 12-15 minutes.
16. Serve whole or slice into wedges.
17. Serve garnishes on side.
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