Cheese & Mushroom Quesadillas


  • canola oil
  • 1 lb. crimini mushrooms, sliced
  • 2 jalapeno chile peppers
  • 1 bunch cilantro, chopped
  • salt
  • 1 lb. jack cheese, grated
  • salsa
  • whole wheat flour tortillas


  • Heat a saute pan. Add a little canola oil. Add the mushrooms and chiles. Sear to finish and add flavor. Add salt to taste. Add cilantro. Remove from heat.
  • Oil one side of the tortilla. Fill with mushroom filling; add cheese and cover with another tortilla, brushing the top side with oil. Grill over medium heat until marked and then turn over with a large spatula. Cut into triangles and serve with salsa and guacamole if desired.


  • SOURCE: Adapted from Rick Bayless