Ingredients
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2
-
1
-
1 - 2
-
1/4
-
-
16
-
8
-
1
-
-
-
-
-
-
-
Directions
Cheese and Mushroom Quesadillas, This is basically a mexican grilled cheese , very quick and easy to make I like to add some crumbled bacon to mine every once in a while Be creative! And enjoy!, Hot Stuff! I added yellow and orange peppers, and onions Cooked along with the mushrooms For the tortillas used jalopeno wraps And topped then with yogurt Just yummy~!, This is basically a mexican grilled cheese , very quick and easy to make I like to add some crumbled bacon to mine every once in a while Be creative! And enjoy!
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Steps
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1
Done
|
In a Medium Skillet, Heat the 2 Tablespoons Oil Over Medium Heat. |
|
2
Done
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Add the Mushrooms and Chiles, Stir Well, and Cover. |
|
3
Done
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Continue to Stir Every Minute or So, Replacing the Cover Each Time, Until the Mushrooms Have Released a Lot of Juice, 4 to 5 Minutes. |
|
4
Done
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Uncover, and Let Briskly Simmer Until All the Liquid Has Evaporated, About 3 Minutes. |
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5
Done
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Taste and Season With Salt, Usually About 1/4 Teaspoon. |
|
6
Done
|
Add the Cilantro. |
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7
Done
|
Heat a Well-Seasoned or Nonstick Griddle or Heavy Skillet Over Medium Heat. |
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8
Done
|
Turn the Oven on to Its Lowest Setting. |
|
9
Done
|
One by One, Make the Quesadillas: Lightly Brush 1 Side of Each Tortilla With Oil, Then Lay It Oiled Side Down on the Hot Griddle. |
|
10
Done
|
Spread With About 1/4 Cup of the Cheese, Leaving a 1/4-Inch Border All Around. |
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11
Done
|
Spoon About 3 Tablespoons of the Mushroom Mixture Down the Center of the Cheese-Covered Tortilla. |
|
12
Done
|
When the Cheese Begins to Melt (but Before the Tortilla Begins to Crisp), Place Another Tortilla on Top and Flip. |
|
13
Done
|
Cook, Flipping the Quesadilla Every Minute or So, Until the Cheese Is Completely Melted and the Tortilla Crisps, About 3-5 Minutes in All. |
|
14
Done
|
as Each Quesadilla Is Done, Transfer It to a Baking Sheet and Keep in a Warm Oven. |
