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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 pound fresh mushrooms, chopped |
2 to 3 jalapeno peppers, seeded and chopped |
2 tablespoons olive 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:
1. 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.
2. 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.
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