(courtesy of Vegetarian Times)
2 jalapeno chiles (or you can use a small can of green chilies - depending on your taste)
2 tsp of olive oil
6 oz cremini mushrooms, sliced
1/4 tsp. ground pepper
4 (8 inch) tortillas (your call - wheat/flour)
6 tbs. manchego cheese (seriously use this cheese - so yummy)
1/2 cup of salsa verde (green salsa)
Cilantro sprigs for garnish (optional)
1. Preheat boiler. Broil jalapenos on a foil-lined baking sheet for 15 minutes, or until blackened - turn once. Transfer to a bowl and let sit for 15 minutes. Then peel and remove the seeds. Chop coarsely.
2. Heat oil in a skillet over medium-high heat. Add mushrooms and pepper, and saute for 3 minutes, or until browned.
3. Sprinkle 2 tortillas with the cheese - evenly. Top with jalapenos, mushrooms, and cover with the remaining tortillas.
4. Broil on a baking sheet for 2-3 minutes per side. Serve with salsa verde and garnish with cilantro.
Notes: You can make this for any number of quesadillas you want. Handle the jalapeno with care - recommend wearing gloves. You can also add other ingredients such as onion, garlic, etc. This is actually really tasty with the Creamy Mushroom Soup recipe.