Mexican : Mushroom Quesadillas

• 2 tablespoons vegetable oil
  
• 8 ounces sliced mushrooms
  
• 1 clove garlic, minced
  
• 1/4 cup chopped onion
  
• 1/4 cup chopped tomato
  
• 1 tablespoon chopped fresh cilantro
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/2 teaspoon salt
  
• 1/2 cup shredded Monterey Jack cheese
  
• 1/2 cup shredded Cheddar cheese
  
• 8 corn tortillas
  

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic. Cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated, stirring often. Stir in onion, tomato, cilantro, TABASCO^® Green Sauce, and salt and cook 1 minute longer; remove from heat and set aside.

Combine cheeses and sprinkle 2 tablespoons evenly over each of 4 tortillas; place another tortilla on top of each tortilla with cheese and top each with an additional 2 tablespoons cheese and 2 tablespoons mushroom filling.

Place quesadillas on a greased baking sheet and bake in a 400° oven for 4 to 5 minutes or until cheese is melted. Cut in quarters and serve immediately.

Makes 16 appetizer servings.