Phone:  479 . 876 . 6190                     60 Sugar Creek Center              Fax:  479 . 876 . 6435

                                                                   Bella Vista, AR  72714

Mushrooms go great with the Swiss cheese in this quesadilla, but you can use any of your favorite vegetables in their place.

Makes: 8 servings; Total time: 30 minutes

1 Tbsp. olive oil

2 cups sliced button mushrooms

1 tsp. minced garlic

½ cup diced fresh tomatoes

 Salt and black pepper to taste

4 flour tortillas (8-inch)

2 cups shredded Swiss cheese, divided

¼ cup minced scallions, divided

Heat oil in a 10- to 12-inch nonstick skillet over medium-high. Add mushrooms and garlic; cook until mushrooms release their liquid, 3–4 minutes. Stir in tomatoes; cook 2 minutes more. Season mushroom mixture with salt and pepper, then transfer to a bowl; wipe out skillet.

Assemble each tortilla with ½ cup cheese, ½ cup mushroom mixture, and 1 Tbsp. scallions. Fold tortillas in half to cover fillings. Coat same skillet with nonstick spray.

Arrange 2 quesadillas in skillet; cook over medium-high heat until cheese melts and tortillas brown. Flip and cook other side. Remove quesadillas to a cutting board and cut into quarters. Repeat with remaining tortillas.

Nice as a side dish with your favorite soup!