Mushroom Quesadillas | Midwest Foods Chef's Corner

Ingredients

• 2 large Portobello mushroom caps, stems removed
• 4 large tortillas
• 2 cup shredded Chihuahua cheese
• ½ teaspoon minced garlic
• 3 tablespoons olive oil
• 1 large Jalapeno, sliced into rounds.
• ½ of a small white onion, sliced
• ¼ teaspoon of ground cumin
• 2 tablespoons of soy sauce
• ¼ teaspoon of salt
• Cracked black pepper to taste