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Mushroom Quesadillas

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 2 Quesadillas


1 1/2 Tablespoons  Extra Virgin Olive Oil

1 small onion, sliced

8 ounces mushrooms, cleaned and sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 Tablespoons broth or white wine

3 Tablespoons broth or white wine

2 Tablespoons parsley, chopped (optional)

4 handfuls grated Monterey Jack

4 Tortillas

Adapted From:

Like a mushroom cheeseburger without the burger. You could also use Swiss.

Heat the oil in a pan.  Add the onion and mushrooms and saute until caramelized, about 20-30 minutes.  Add the garlic and thyme and saute until fragrant, about one minute.  Add the broth, deglaze the pan and saute until the liquid has been absorbed.  Remove from heat and mix in the parsley.

 Melt a touch of butter in a pan.  Place a tortilla into the pan, swirl it around in the butter and repeat with the remaining three tortillas.  Sprinkle a handful of cheese on two of the tortillas followed by the mushrooms and onions and top with the remaining cheese and finally top with the remaining tortillas.  Cook until the quesadilla is golden brown on both sides and the cheese is melted.