Creamy Mushroom , Pepper & Cheese Quesadillas

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1/4 cup diced bell pepper
• 12 ounces white mushrooms, sliced
• 2 jalapeno peppers, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup mayonnaise
• 4 burrito-size flour tortillas
• 1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese

1. Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapenos, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
2. Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
3. Optional: You can heat in microwave oven if you don`t want your tortillas crispy!

olive oil, garlic, onion, bell pepper, white mushrooms, peppers, salt, pepper, mayonnaise, flour tortillas, shredded monterey jack cheese

Taken from www.food.com/recipe/creamy-mushroom-pepper-cheese-quesadillas-142884 (may not work)