Mushroom-Manchego Quesadillas

• 2 jalapeno chiles
• 2 tsp. canola oil
• 6 oz. cremini mushrooms, sliced (1 1/2 cups)
• 1/4 tsp. ground black pepper
• 4 (8-inch) whole-wheat tortillas
• 6 Tbs. shredded manchego cheese
• 1/2 cup prepared salsa verde
• Cilantro sprigs for garnish, optional

1. Preheat broiler.
2. Broil jalapenos on foil-lined baking sheet 15 minutes, or until blackened, turning once.
3. Transfer to bowl, cover, and let stand 15 minutes.
4. Peel, remove seeds, and coarsely chop.
5. Heat oil in skillet over medium-high heat.
6. Add mushrooms and pepper, and saute 3 minutes, or until browned.
7. Sprinkle 2 tortillas with 3 Tbs.
8. cheese.
9. Top with jalapenos, mushrooms, and remaining tortillas.
10. Broil on baking sheet 2 to 3 minutes per side.
11. Serve with salsa verde.
12. Garnish with cilantro, if using.

jalapeno chiles, canola oil, cremini mushrooms, ground black pepper, tortillas, manchego cheese, verde, cilantro

Taken from www.vegetariantimes.com/recipe/mushroom-manchego-quesadillas/ (may not work)