Mushroom and Jack Cheese Quesadillas

Mushroom and Jack Cheese Quesadillas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tbsp. vegetable oil

  • 1

    package (10oz) mushrooms, sliced

  • 1

    medium onion, chopped

  • 1

    clove garlic, finely chopped

  • ½

    tsp. salt

  • ¼

    tsp. ground black pepper

  • cup Mayonnaise

  • 4

    burrito size flour tortillas

  • cups shredded Monterey Jack Cheese

  • 2

    jalapeno peppers, seeded, chopped


In 12-inch nonstick skillet, heat oil over medium-high heat and cook mushrooms, onion, jalapeno peppers, garlic, salt and black pepper stirring occasionally, 7 minutes or until vegetables are tender. Let cool slightly, then stir in mayonnaise. Evenly spread mixture over tortillas, then top with cheese and fold in half. In same skillet, over medium-heat cook tortillas, one at a time, 2 minutes on each side or until lightly golden. To serve, cut tortillas into wedges and serve. 20 minutes


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