Name: Mushroom and Poblano Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 8 oz cremini mushrooms, sliced; 1 poblano pepper, seeded and diced; 2 cloves garlic, minced; 0.5 tsp cumin; Salt and black pepper, to taste; 8 flour tortillas (8-inch); 2 cups shredded Monterey Jack or cheddar cheese; Sour cream and salsa, for serving

1. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and diced poblano pepper. Cook, stirring occasionally, until vegetables are softened and mushrooms are browned, about 7-10 minutes. 2. Add minced garlic and cumin, cook for another minute until fragrant. Season with salt and pepper to taste. Remove from heat and set aside. 3. Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half of one side with about 1/4 cup of cheese. 4. Spoon about 2-3 tablespoons of the mushroom and poblano mixture over the cheese. Fold the tortilla in half to form a crescent. 5. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly. Repeat with remaining tortillas and filling. 6. Cut quesadillas into wedges and serve hot with sour cream and salsa.

Instructions