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Mushroom Quesadillas

  • 3 tbsp butter, plus more as needed

  • 10 oz white mushrooms, sliced

  • ½ to 1 tsp chili powder

  • ½ tsp kosher salt

  • ¼ C coarsely chopped fresh cilantro leaves

  • 4 (10-inch) flour tortillas

  • 8 oz grated Monterey jack cheese, about 2½ cups

  • 2 oz crumbled feta cheese, about ½ cup

  • Optional garnishes: Sour cream, cilantro sprigs, salsa

See full recipe on Food Network
Mushroom Quesadillas
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