• 1 tablespoon vegetable oil
  • 10 ounces mushrooms (sliced)
  • 1 onion (medium, chopped)
  • 2 jalapeno peppers (seeded and finely chopped)
  • 1 clove garlic (finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup Hellmann's or Best Foods Real Mayonnaise
  • 4 burrito size flour tortillas (10-in.)
  • 1 1/2 cups shredded Monterey Jack cheese (about 6 oz.)


  1. In 12-inch nonstick skillet, heat oil over medium-high heat and cook mushrooms, onion, jalapeno peppers, garlic, salt and black pepper, stirring occasionally, 7 minutes or until vegetables are tender. Let cool slightly, then stir in Hellmann's® or Best Foods® Real Mayonnaise. Evenly spread mixture over tortillas, then top with cheese and fold in half.
  2. In same skillet, over medium-high heat, cook tortillas, one at a time, 2 minutes on each side or until lightly golden. To serve, cut tortillas into wedges and serve.
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