2 tablespoons vegetable oil
8-ounces sliced mushrooms
1 garlic clove, minced
1/4 cup chopped onion
1/4 cup chopped tomato
1 tablespoon chopped fresh cilantro
1 tablespoon TABASCO® brand Green Pepper Sauce
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
8 corn tortillas
Preheat oven to 400 degrees. Heat oil in a large nonstick
skillet over medium-high heat. Add the mushrooms and garlic.
Cook 5 to 7 minutes or until mushrooms are browned and
liquid is evaporated, stirring often. Add onion, tomato, cilantro,
TABASCO® Green Sauce and salt and cook 1 minute longer;
set aside. Combine the 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 4 to 5 minutes or until cheese
is melted. Cut in quarters and serve immediately.
Makes 16 appetizer servings.