Creamy Mushroom Quesadillas

• 1 Tbs. vegetable oil
• 1 large onion, chopped (2 cups)
• 12 oz. white mushrooms, sliced (3 cups)
• 1 tsp. ground cumin
• 3 oz. reduced-fat cream cheese, softened
• 1/2 cup grated sharp Cheddar cheese
• 4 8-inch flour tortillas

1. Heat oil in large skillet over medium heat.
2. Add onion, and saute 5 minutes.
3. Stir in mushrooms and cumin, and season with salt and pepper, if desired.
4. Cover, and cook 5 to 7 minutes, or until mushrooms have released their juices.
5. Uncover, and cook 3 to 5 minutes more, or until mushroom juices have evaporated.
6. Remove pan from heat, and stir in cream cheese and Cheddar.
7. Spread 1/2 cup of mushroom mixture over one half of each tortilla, leaving 1/2-inch border around outer edges.
8. Fold over tortillas to enclose filling and form half-moon shapes.
9. Coat large skillet with cooking spray, and heat over medium heat.
10. Cook quesadillas 2 to 3 minutes each, turning once, or until both sides are light brown and filling is hot and melted.

vegetable oil, onion, white mushrooms, ground cumin, cream cheese, cheddar cheese, flour tortillas

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