Cheese
and mushroom quesadillas recipe is a versatile, cheap and quick dinner recipe. They
are great with salsa and guacamole. For a better taste, choose only fresh
tortillas. Fresh tortillas usually soft and pliable, you can pick up the
package and toss lightly in your hand, bend them back and forth. If the
tortillas bend easily, then they are fresher than those that break and crack.
- 3 Tbsp.
butter or margarine, divided
- 1/2 cup
chopped sweet or yellow onion
- 1-1/2 cups
sliced mushrooms
- 2 cloves
garlic, minced
- 1/4 tsp.
dried thyme
- 1/4 tsp.
salt
- 1/4 tsp.
pepper
- 8 (7-inch)
flour tortillas
- 1-1/2 cups
(6oz.) Mexican cheese, divided
- Salsa,
sour cream, chopped cilantro, diced avocado or guacamole (optional)
Directions
- Melt 1
tablespoon butter in large skillet over medium heat. Add onion; cook 3
minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 minutes or
until liquid evaporates.
- Melt
remaining butter; brush one side of 4 tortillas. Arrange tortillas,
buttered side down, on large baking sheet; top with 1 cup cheese. Arrange
mushroom mixture over cheese; press lightly. Brush remaining butter over
tops of tortillas.
- Bake in
preheated 450°F oven 6 minutes or until tortilla tops are golden brown.
Top quesadillas with remaining cheese; bake 1 minute or until quesadillas
are golden brown and cheese is melted. Cut into wedges; serve with
toppings as desired.
