Corn tortillas are filled with a creamy mushroom mixture, topped with Sargento® Creamery Sliced Pepper Jack Natural Cheese and then cooked until golden brown.
Ingredients
Directions
- Heat oil in skillet, sauté onions and garlic until translucent, add mushrooms season with salt to taste and cook until all the liquid evaporates, toss in epazote and mix, remove from heat.
- Warm the tortillas in a skillet, place a slice of cheese folded in half on each tortilla, spoon 2-3 Tbsp of mixed mushrooms and fold tortilla in half. Place quesadillas in hot skillet and cook quesadillas over medium heat 3 minutes per side or until golden brown and cheese is melted. Serve.
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