Recipe

Mushroom And Fontina Quesadillas 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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