Mushroom And Jack Cheese Quesadilla

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 medium onion, chopped
• 6 ounces sliced portabella mushrooms
• 6 ounces sliced white mushrooms
• 2 jalapeno peppers, seeded and chopped
• salt & pepper
• 1/3 cup light mayonnaise
• 4 burrito-size flour tortillas
• 1 1/2 cups shredded monterey jack cheese
• avocado, slices
• diced tomato
• cilantro

1. Heat oil in large nonstick skillet over medium high heat.
2. Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.
3. Transfer to a bowl and cool, then stir in mayo.
4. Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.

olive oil, garlic, onion, portabella mushrooms, white mushrooms, peppers, salt, light mayonnaise, flour tortillas, shredded monterey jack cheese, avocado, tomato, cilantro

Taken from www.food.com/recipe/mushroom-and-jack-cheese-quesadilla-133853 (may not work)