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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add mushrooms, onion, jalapeño and garlic; sauté for 8 minutes or until vegetables are tender and liquid has evaporated. Stir in tomato (if using), oregano and salt; heat through.
Preheat oven to 200°F. Divide the filling among tortillas. Top with shredded cheese. Fold each tortilla in half over the filling. Rinse and dry skillet.
In the clean dry pan, cook each quesadilla, one at a time, over medium-high heat for 3 minutes or until tortilla is golden brown and cheese melts, turning once halfway through cooking time. Transfer quesadillas to a baking sheet and keep warm in the oven. Cut quesadillas into wedges. Sprinkle with cilantro. If desired, serve with salsa verde and crema (or sour cream).