8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1 1/3
cups shredded Mexican cheese blend
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Steps
1
In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
2
Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
3
Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.
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Give your mushroom quesadillas a little more of a kick by spreading a light layer of salsa over each tortilla before adding the vegetables and cheese.
If desired, you can substitute 1 green bell pepper for the poblano chiles in this mushroom quesadilla recipe.
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