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Recipe
Mushroom And Fontina Quesadillas Recipe
Print Recipe
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Ingredients
1 tbsp finely sliced red onion
1/4 c (1 oz) shredded fontina cheese, divided
4 c finely sliced shiitake mushrooms
4 (8-inch) whole wheat flour tortillas
1 tbsp finely sliced jalapeño pepper
1/4 tsp salt
2 1/2 c finely sliced portobello mushroom caps
Cooking spray
Directions
Step #1 Heat a large nonstick skillet over medium-high heat.
Step #2 Coat pan with cooking spray.
Step #3 Add onion & jalapeño; sauté 2 mins.
Step #4 Add mushrooms & salt; sauté 5 mins or until moisture evaporates.
Step #5 Remove mushroom mixture from pan; keep warm.
Step #6 Wipe pan clean with paper towels.
Step #7 Return pan to heat; add 1 tortilla.
Step #8 Cook 1 min; turn tortilla over.
Step #9 Arrange about 1/3 c mushroom mixture over half of tortilla; top this with 1 tbsp cheese.
Step #10 Fold in half; cook 30 seconds on each side or until cheese melts & tortilla is golden.
Step #11 Repeat procedure with remaining tortillas, mushroom mixture, & cheese.
Step #12 Cut each quesadilla into 4 wedges.
Enjoy the Mushroom & Fontina Quesadillas recipe
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