Mushroom and Cheese Quesadilla

Mushroom and Cheese Quesadilla (4 people) History: The flour tortillas are everywhere. Here in the United States are in any Automercado. They come in whole wheat flour and even many cereals. We love the brand "Mission? by its texture, smoothness, taste and smell. At least once a week for breakfast or dinner we do with this recipe from this week. In our fridge never fails flour tortillas, although we like corn. Ingredients: 16 Wheat Flour Tortillas 1 pound filleted mushrooms 1 large onion, cut into julienne (strips) 2 cloves garlic, minced 2 tablespoons butter 1 teaspoon Worcestershire sauce 1 tablespoon soy sauce ½ cup white wine 1 pinch of salt 1 pinch pepper 1 pinch of cumin. Munster cheese 4 cups lined

Preparation: Melt butter over medium heat under the skillet Add the crushed garlic, stir and let it absorb the butter taste ½ minutes Add onion and mushrooms and cook on high for 2 minutes slightly, stirring without stopping Place soy sauce, English, white wine and cumin and cook for three minutes, until liquid has reduced considerably. Correct salt and pepper. Let stand until cool enough in a large bowl, place the cheese and mushroom mixture, stir until ingredients unite in an iron or hot griddle and place a tortilla on top Put 1 / 8 of cheese mixture and mushrooms, cover with another tortilla and lightly browned on both sides of the tortilla, repeat the same operation with each other to complete eight tortillas quesadillas (2 per guest) Heat oven to 350 degrees FH, place the quesadillas on a baking tray and insert the oven for 2 to 3 minutes or until cheese is melted Tips: An interesting variation of this recipe is to add a cup of very thick bechamel sauce with cheese mixture and mushrooms Write to juliopena@dalilasgourmet.com or contact us at our website : www.dalilasgourmet.com

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