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mushroom quesadilla

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Lunch

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"

Ingredients

  • 2 lbs mushrooms, fresh, sliced
  • 1 1⁄2 tablespoons garlic, minced
  • salt & pepper
  • 4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
  • 1 1⁄4 cups cheddar cheese, grated

Directions

  • 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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