Prep: 10 Mins Cook: 15 Mins

Red Pepper and Mushroom Quesadillas


  • 1 tablespoon vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cups sliced trimmed mushroom
  • 1 clove garlic, peeled and minced
  • 1 can 10.75-oz. tomato soup
  • 8 flour tortillas
  • 2 cups sliced seeded green bell pepper
  • 2 cups grated cheddar cheese
  • 8 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 8-oz. container sour cream


Heat oil in a large heavy skillet over medium-high heat until it begins to sizzle; add onion, mushrooms and garlic and sauté until lightly browned, about 5 minutes. Stir in tomato soup and heat thoroughly; remove from heat.

Preheat oven to 350°F.

Place flour tortillas on baking sheets and spoon mushroom mixture evenly on each. Top with equal amounts of green peppers and cheddar cheese.

Bake for 10 minutes or until cheese is melted. Cut into quarters before serving with salsa and sour cream.
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