Mushroom Quesadillas

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  • 2 tablespoons vegetable oil
  • 8 ounces sliced mushrooms
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 8 corn tortillas


Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic. Cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated, stirring often. Stir in onion, tomato, cilantro, TABASCO® Green Sauce, and salt and cook 1 minute longer; remove from heat and set aside.

Combine cheeses and sprinkle 2 tablespoons evenly over each of 4 tortillas; place another tortilla on top of each tortilla with cheese and top each with an additional 2 tablespoons cheese and 2 tablespoons mushroom filling.

Place quesadillas on a greased baking sheet and bake in a 400° oven for 4 to 5 minutes or until cheese is melted. Cut in quarters and serve immediately.

Makes 16 appetizer servings.

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