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Mushroom Quesadilla

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“This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  2. Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  3. Season with salt & pepper.
  4. Divide the mushrooms & cheese between the four tortillas, fold in half.
  5. Serve with salsa, quacamole & sour cream (Optional).

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