Mushroom-Jalapeño Quesadillas

As you probably know, tortillas are highly versatile. Jot the word “tortilla” into the search engine at the top left of this blog and several recipes will pop up. I used 8-in. tortillas for this particular dish, which is adjustable to your needs. If you’d prefer to make this for dinner, with a hearty salad or vegetables on the side, it goes without saying that you should use larger tortillas. 

In the past, I’ve made this dish by slapping two small tortillas together; yesterday, I made it by folding a small tortilla in half, as a mini-serving. Add avocado, if you like, or perhaps a little seafood. Add extra jalapeños or remove them altogether. There’s no shortage of ideas when tortillas are on the menu!

Mushroom-Jalapeño Quesadillas:

1-to-2 tsp. canola oil, to lightly condition non-stick skillet
Tortillas, in size and quantity required
Sliced, sautéed mushrooms, in quantity required
Jalapeño peppers, sliced, in quantity required for personal taste
Shredded cheese, in quantity required for size and number of tortillas
Sour cream, salsa, cilantro, as optional garnish 

If a picture’s worth a thousand words, I can close my mouth, today!

Heat oil in skillet.

Sauté sliced mushrooms.

Heat jalapeños at your peril! They will make you cough. 

Instead, add directly to tortilla tops before adding cheese.

Warm tortillas in skillet to make them more pliable.

Sprinkle cheese over half warmed tortilla.

Fold tortilla - now a “quesadilla” - in half.

Slice and serve hot.

Or, for the larger two-tortilla slap ’n’ serve version:

Slap!

Serve!