https://youtube.com/watch?v=W8U7WyYz33A%3Frel%3D0%22+allowfullscreen%3E%3C

Mushroom and Sweet Pepper Quesadillas

Servings: 16 |

https://youtube.com/watch?v=W8U7WyYz33A%3Frel%3D0%22+allowfullscreen%3E%3C

Mushroom and Sweet Pepper Quesadillas

Servings: 16

Mushroom and Sweet Pepper Quesadillas

Servings: 16

Ingredients

Ingredients

  • 2 tbsp (25 mL) butter
  • 2 cup (500 mL) fresh sliced white or crimini mushrooms
  • 1 (1) sweet red pepper, seeded, sliced
  • 1 (1) onion, sliced thinly
  • 2 (2) garlic cloves, minced
  • 1 tbsp (15 mL) diced pickled jalapeno peppers (optional)
  • 1/2 cup (125 mL) light spreadable cream cheese
  • 1 tsp (5 mL) EACH chili powder and ground cumin
  • 4 10 “/25 cm flour tortillas
  • 1 cup (250 mL) grated Mozzarella cheese

Method

  1. In large skillet melt butter on medium-high heat.
  2. Add mushrooms, peppers, onion and garlic. Cook, stirring constantly 5 – 6 minutes or until slightly softened and lightly browned. Remove from heat.
  3. Stir in jalapenos, if using. Set aside.
  4. In small bowl combine cream cheese, chili powder and cumin. Mix well.
  5. Place 2 tortillas on baking sheet. Spread half of cream cheese mixture on each tortillas. Top each with half of mushroom and pepper mixture. Top each with 1/2 cup (125 mL) grated Mozzarella cheese. Top each with a tortilla. Press down gently.
  6. Bake at 425 F for 8 – 10 minutes or until lightly browned and crisp on top. Cut each Quesadillas into 8 wedges.
  7. Serve with salsa and sour cream, if desired.