Mushroom & Swiss Quesadillas

By calypan

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

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.