Lunch: Jalapeño Quesadillas

Ingredients

6 Tablespoons Butter
4 whole Whole Wheat (or Regular) Tortillas
1-1/2 cup Monterey Jack Cheese, Grated
3 whole Jalapenos, Sliced Very Thin
8 ounces, weight Mushrooms, Sliced (optional)
Sour Cream, For Serving
Cilantro Leaves For Serving

Instructions

Lightly brown both sides of the tortillas in butter, in a skillet over medium heat. Remove to a plate.
Add butter to a separate skillet over medium heat, then add the sliced jalapenos. Stir and cook them for 8-10 minutes, or until deep golden brown. Remove from heat and set aside.
Add one tortilla back to the skillet you browned it in, and top with half the cheese. Top with half the jalapeños, then another tortilla. Cook on both sides, until tortillas are golden and the cheese is melted.
Cut into six wedges, then serve with sour cream and cilantro.
Optional: Cook the mushrooms in butter over medium heat until deep golden brown, about 10-15 minutes. Build quesadillas with cheese, mushrooms, and cooked jalapenos. Divine!

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