Description
Delicious Mexican dish packed with flavor but not too spicy. Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 8 ounces fresh shitake, cremini and/or oyster mushrooms, sliced
- 1/2 cup chopped onions
- 1 fresh jalapeno chile pepper, stemmed, seeded and minced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 4 – 8 inch flour tortillas
- 1 cup mozzarella cheese or queso Mexican cheese, shredded
- Optional sides: Rice, Pico de gallo, Salsa Verde or Salsa
Instructions
- Preheat oven to 200 degrees {for keeping the quesadillas warm} and set out a baking sheet
- In a large skillet, heat oil and cook mushrooms, onion, jalapeno and garlic over medium heat for aout 6-8 minutes until tender and liquid is gone
- Stir in oregano and salt, heat through
- Place filling on one half of each tortilla, top with cheese and fold over
- Cook quesadillas, one at a time in a large skillet over medium-high heat for about 3 minutes or until golden brown and cheese is melted
- Transfer to baking sheet and place in oven until all quesadillas are cooked
- Cut into wedges and serve with salsa or rice
- Prep Time: 10 minutes
- Cook Time: 3 minutes