Mushroom & Jack Cheese QuesadillasBest Foods
1 tablespoon vegetable oil
10 ounces mushrooms (sliced)
1 onions (medium, chopped)
2 jalapeno chilies (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® Mayonnaise
4 large flour tortillas (10-in.)
1 1/2 cups shredded Monterey Jack cheese (about 6 oz.)
Discover more recipes from Best Foods
1In 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.
2In 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.