WILD MUSHROOM QUESADILLAS

2 tablespoons olive oil

1 large onion minced

2 cloves garlic, peeled and minced

1 roasted, canned jalapeño pepper, chopped

1/2 pound crimini or white button mushrooms, including stems, coarsely chopped

1/2 teaspoon salt

1/8 teaspoons black pepper

4 (10-inch) flour tortillas

1/2 cup (4 oz.) shredded Swiss or Gouda cheese

1.Heat the olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic and sauté 4 to 6 minutes, or until soft. Add the jalapeño pepper and mushrooms. Sauté 5 to 7 minutes, or until the mushrooms are soft. Season with salt and black pepper. Drain to remove any remaining cooking liquid.

2.Evenly sprinkle two tortillas with half of the cheese up to 1/2-inch from the edge. Evenly spread mushroom filling over cheese. Sprinkle cheese on top of each and cover with remaining two tortillas.

3.Place on preheated QUESADILLA MAKER, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with sour cream, if desired.

Makes 2 quesadillas, 12 pieces

15