Mushroom & Swiss Quesadillas
By calypan
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Ingredients
- 1 Tbsp. olive oil
- 2 cups sliced button mushrooms
- 1 tsp. minced garlic
- 1 2 / cup diced fresh tomatoes
- Salt and black pepper to taste
- 4 flour tortillas (8-inch)
- 2 cups shredded Swiss cheese, divided
- 1 4 / cup minced scallions, divided
Details
Preparation
Step 1
Heat oil in a 10- to 12-inch nonstick skillet over medium-high. Add mushrooms and garlic; cook until mushrooms release their liquid, 3–4 minutes. Stir in tomatoes; cook 2 minutes more. Season mushroom mixture with salt and pepper, then transfer to a bowl; wipe out skillet. Assemble each tortilla with 1 2 / cup cheese, 1 2 / cup mushroom mixture, and 1 Tbsp. scallions. Fold tortillas in half to cover fillings. Coat same skillet with nonstick spray. Arrange 2 quesadillas in skillet; cook over medium-high heat until cheese melts and tortillas brown. Flip and cook other side. Remove quesadillas to a cutting board and cut into quarters. Repeat with remaining tortillas.
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