Mushroom Quesadillas



1 tbsp olive oil

1 shallot, minced

8 oz mushrooms

1-2 garlic cloves, minced

1 jalapeno, minced

1 tbsp cilantro, chopped

Salt and pepper to taste

4 corn tortillas

2 oz cheddar or Monterrey jack cheese

Salsa, for serving


Chop up vegetables and heat oil on medium heat in a large frying pan. Add in the shallot and saute until tender, then add in the mushrooms and cook until move liquid is released and pan is dry. Add the garlic, jalapeno, and salt and pepper and stir and cook until jalapeno is softened and garlic is fragrant. Adjust seasonings as needed.

Warm a clean skillet on medium heat, then add 1 tbsp of butter. Once pan is hot add a corn tortilla topped with mushrooms filling and cheese, topped with another tortilla. Cook tortillas until browned on both sides. Cut into Quarters and serve. Repeat until done.

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