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  • 1 pound fresh mushrooms, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • vegetable oil
  • 8 flour tortillas (7 inches)
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and guacamole, optional



Step 1

In a large skillet, sauté mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from heat.

Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with ½ cup cheese, 1/3 cup mushroom mixture and add another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas. Serve with salsa, sour cream, and guacamole if desired.

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