MUSHROOM QUESADILLA
This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
- Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
- Season with salt & pepper.
- Divide the mushrooms & cheese between the four tortillas, fold in half.
- Serve with salsa, quacamole & sour cream (Optional).
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RAO Hassan
[email protected]I love this quesadilla! It's so easy to make and it's always a crowd-pleaser.
Asamoah Christopher
[email protected]This quesadilla was a hit at my party! Everyone loved it and I will definitely be making it again.
Obaa Mary
[email protected]I followed the recipe exactly and my quesadilla turned out perfect. The cheese was melted and bubbly and the mushrooms were cooked to perfection.
Jewell Scarry
[email protected]This quesadilla was easy to make and it turned out great! I used a variety of mushrooms and they all worked well.
Laiba Ahmed
[email protected]I made this quesadilla for my family and they loved it! The flavors were amazing and the quesadilla was cooked evenly.
Siler Rojer
[email protected]This quesadilla was absolutely delicious! The mushrooms were cooked perfectly and the cheese was melted and gooey. I will definitely be making this again.