MUSHROOMS QUESADILLA
INGREDIENTS
For the marinade:
1 package of TORTILLAS AMARILLAS BUENA VISTA
2 cups sliced mushrooms (such as cremini or button mushrooms)
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 cups shredded Monterey Jack or Cheddar cheese
Optional toppings: sour cream, guacamole, salsa, chopped cilantro
HOW TO COOK
1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are translucent and fragrant.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 6-8 minutes. Stir occasionally to ensure even cooking.
3. Sprinkle cumin, chili powder, salt, and pepper over the mushroom mixture. Stir well to evenly coat the mushrooms with the spices. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat.
4. Heat a separate comal or pan over medium heat. Place a tortilla on it and sprinkle a portion of shredded cheese over half of the tortilla.
5. Spoon a generous portion of the mushroom mixture on top of the cheese, spreading it evenly. Fold the tortilla in half to create a half-moon shape.
6. Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese is melted and gooey. Repeat the process for the remaining tortillas and filling.
HOW TO SERVE
1. Serve the mushroom quesadillas hot with your choice of optional toppings, such as guacamole, salsa, or chopped cilantro.
¡Provecho!
