Yield
8 servings (serving size: 2 wedges)

Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.

Step 2

Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.

Ratings & Reviews

allisonjessee's Review

allisonjessee
June 02, 2010
We thought this was very good. It took relatively little prep time other than chopping the mushrooms (we food processed the onion and jalapeño). We didn't have a red onion, so we used white, and it still tasted great. Like another reviewer, we served this for dinner with black beans. We'll definitely be having it again!

Kellielc7's Review

Kellielc7
April 27, 2010
Big hit at a party I had! Everyone loved them! I actually had extra filling left over (I eyeballed everything and think i made too much) and turned the leftovers into a wonderful omlet the next day! I would highly recommend this treat as well!