Spicy Cheese & Mushrm Quesadillas
8/18/99
Ethnic
Alicia Tilley
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Margarine	3 tbs. Div
sweet or yellow onion	1/2 cup ch
fresh mushrooms	1 1/2 cup 
cloves garlic	3 minced
salt and pepper	1/4 ts ea
flour tortillas	8 (6 or 7 
Cheddar, pepper jack, Monteray	2 cups tot
Salsa	
sour cream	
cilantro	
diced avocado	
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1.  Melt 1 tb margerine in a large skillet over medium heat.  Add 
onion; cook 3 min.  Add mushrooms, garlic, thyme, salt and pepper; 
cook 5-7 min or until liquid evaporates.

2.  Melt remaining margerine; brush half over one side of 4 tortillas. 
 Arrange tortillas, buttered side down, on large baking sheet; top 
with 3/4 cup cheese.  Arrange mushrrom mixture over cheese; top 
with 3/4 cup cheese.  Place remaining 4 tortillas over cheese; press
lightly.  Brush remaining butter over tops of tortillas.

3.  Bake at 450 for 5-6 min or until top tortillas are brown.  Turn 
quesadillas over; continue to bake 4 min.  Sprinkle quesadillas with
remaining 1/2 cup cheese; continue to bake 1 min or until quesadillas are
golden and cheese is melted.  Cut into wedges/ serve with toppings as
desired.

4 main dish or 12 appetizer servings