Monterey Jack Poblano And Mushroom Quesadillas Recipe

Ingredients

1

tablespoon vegetable oil

2

poblano chiles, seeded, finely chopped

1

large onion, finely chopped (1 cup)

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

8

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1 1/3

cups shredded Mexican cheese blend

Preparation

In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.

Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.

Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

Related Video