Sweet Red Pepper And Mushroom Quesadillas
|Red onion||1 Medium, finely chopped|
|Fresh mushrooms||16 Ounce, sliced|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Tomato soup||1 Can (10 oz)|
|Sliced red bell peppers||2 Cup (32 tbs)|
|Shredded monterey jack cheese/Shredded cheddar cheese||2 Cup (32 tbs)|
Preheat the oven to 350 degrees.
Saute the onion, mushrooms, garlic and oregano in the vegetable oil in a large skillet over medium heat for about 5 minutes or until lightly browned.
Stir in the tomato soup; heat thoroughly.
Place 4 of the tortillas on lightly greased baking sheets.
Spoon 1/4 of the soup mixture evenly over each tortilla.
Layer 1/4 of the bell pepper strips and 1/4 of the shredded cheese over each tortilla.
Top with the remaining tortillas.
Bake for 10 minutes or until cheese melts.
Cut into quarters and serve immediately.
Serve with sour cream and salsa if desired.