- Flour Tortillas (1 for each person)
- 2 cups baby bella mushrooms (sautéed)
- 1 yellow onion
- 1 jalapeno
- 1 Roma Tomato
- 1 lime
- 6 oz sour cream
- 8 oz shredded pepper jack
- Salt/pepper to taste
- Oil for skillet
Slice mushrooms. Zest and quarter lime. Halve, peel, and thinly slice onion, tomato, and jalapeño for salsa.
Heat oil in an Xtrema Skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook for about 6 minutes and set aside.
Combine sour cream, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.
Heat another drizzle of oil in an Xtrema Skillet. Add sliced onion and season with salt and pepper. Cook, stirring, until onion is caramelized. Turn off heat; transfer to plate with mushrooms.
In a small bowl, combine tomato, chopped onion, juice from remaining lime wedges, and as much chopped jalapeño as you’d like. Season with salt and pepper.
Sprinkle cheese, mushrooms and onion on one half of the tortilla; fold tortillas in half to create quesadillas. Add quesadillas into a well oiled pan and cook until tortillas are browned and cheese has melted. Cut into triangles, and distribute between plates. Serve with sour cream and pico.