Serves: 4
Total Calories: 339
1. Cut the roasted poblano chiles into 1/2-inch squares. Set aside. Heat the oil in a medium skillet and cook the mushrooms until they release their juices and start to brown, 3 to 4 minutes. Remove the pan from the heat and stir in the chiles and green onions.
2. Lay 2 of the tortillas on a work surface. Scatter 1/4 cup of cheese on each tortilla. Top equally with the mushroom mixture. Scatter remaining cheese evenly over the tortillas. Top with the remaining tortillas.
3. Heat a large dry skillet and toast the quesadillas, 1 at a time, until light brown on both sides and the cheese is melted, 1 to 2 minutes on each side. Cut the quesadillas into wedges. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quesadillas with Chiles and Mushrooms recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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