Monterey Jack, Poblano and Mushroom Quesadillas

Looking for an easy Mexican entrée? Check out these 30-minute quesadillas—they'd also be popular party fare.

Ingredients

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

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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.