Ingredients Weight Measure
Vegetable oil 2 Tbsp.
Mushrooms, sliced 8 oz.
Garlic clove, minced 1 ea.
Onion, chopped 1/4 cup
Tomato, chopped 1/4 cup
Fresh cilantro, chopped 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Salt 1/2 tsp.
Monterey Jack cheese, shredded 1/2 cup
Cheddar cheese, shredded 1/2 cup
Corn tortillas 8 ea.


  1. Preheat oven to 400°F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated, stirring often. Add onions, tomatoes, cilantro, TABASCO® Green Jalapeño Pepper Sauce and salt and cook 1 minute longer; set aside.
  2. Combine cheeses and sprinkle 2 Tbsp. evenly over each of 4 tortillas; place another tortilla on top of each tortilla with cheese, and top each with an additional 2 Tbsp. cheese and 2 Tbsp. mushroom filling.
  3. Place quesadillas on a greased baking sheet and bake 4 to 5 minutes, or until cheese is melted. Cut in half and serve immediately.

Yield: 16 pieces