Servings: 4 main dish or 12 appetizer servings
3 tablespoons butter or margarine, divided
1/2 cup chopped sweet or yellow onion
1-1/2 cups (6 ounces) sliced fresh mushrooms
2 cloves garlic, minced
1/4 teaspoon dried thyme leaves
1/4 teaspoon each salt and freshly ground black pepper
8 (6″ or 7″) flour tortillas
2 cups (8 ounces) 6 Cheese Zesty Mexican Cheese Blend, divided
Optional toppings:
Thick & Chunky Salsa, sour cream, chopped cilantro, diced avocado or guacamole
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates. Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas. Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese. Arrange mushroom mixture over cheese; top with 3/4 cup cheese. Place remaining 4 tortillas over cheese; press lightly.
Brush remaining butter over tops of tortillas. Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown. Turn quesadillas over; continue to bake 4 minutes. Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut into wedges; serve with toppings as desired.