Mushroom Quesadillas with Caramelized Garlic

• 1/4 cup raw pumpkin seeds
• 4 Tbs. vegetable oil
• 6 cloves garlic, coarsely chopped (about 2 Tbs.)
• 8 oz. button mushrooms, sliced
• 4 Tbs. coarsely chopped cilantro
• 8 6-inch corn tortillas
• 1 cup ( 1/4 lb.) grated quesillo cheese, string cheese or mozzarella

1. Warm nonstick skillet over medium-high heat.
2. Toast pumpkin seeds 3 minutes, or until they pop, puff and turn brown.
3. Transfer seeds to bowl.
4. Set aside.
5. Heat 2 Tbs.
6. oil in same skillet over medium-low heat.
7. Add garlic, and cook 8 minutes, or until pale gold.
8. Add to seeds.
9. Wipe out skillet, then heat remaining 2 Tbs.
10. oil over medium-high heat.
11. Add mushrooms, and cook 5 minutes, or until brown.
12. Remove from heat, and stir in pumpkin seeds, garlic and cilantro.
13. Place 1 tortilla in nonstick skillet over medium heat.
14. Sprinkle with 1/4 cup cheese and 1/4 of mushroom mixture.
15. Cover with second tortilla.
16. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula.
17. Flip, and cook 2 minutes more, or until browned.
18. Repeat.
19. Serve hot.

pumpkin seeds, vegetable oil, garlic, button mushrooms, cilantro, corn tortillas, quesillo cheese

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