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Monterey Jack, Poblano and Mushroom Quesadillas

Monterey Jack, Poblano and Mushroom Quesadillas
  • Prep 30 min
  • Total 30 min
  • Servings 4
Looking for an easy Mexican entrée? Check out these 30-minute quesadillas—they'd also be popular party fare.
September 8, 2011


  • 1 tablespoon vegetable oil
  • 2 poblano chiles, seeded, finely chopped
  • 1 large onion, finely chopped (1 cup)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 8 Old El Paso flour tortillas for soft tacos and fajitas (6 inch; from 8.2-oz package)
  • 1 1/3 cups shredded Mexican cheese blend


  • 1
    In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
  • 2
    Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
  • 3
    Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

No nutrition information available for this recipe
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