Mushroom & Swiss Quesadillas

Mushroom & Swiss Quesadillas
Mushroom & Swiss Quesadillas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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