Thanks to my friend Dana for this recipe for wild mushroom quesadillas. If you want, the filling can be made ahead and refrigerated to make assembly easier before serving.
2 cups assorted wild mushrooms, chopped
2 Tablespoons, white wine
1 (8 ounce) package cream cheese, softened
4 ounces chevre goat cheese
1/2 cup, shredded mozerella cheese
2 Tablespoons, chopped oil packed sun dried tomatoes (well drained)
1 (16 ounce) package, tortillas
1. Place a medium skillet over low heat, saute the mushrooms in the white wine until tender.
2. Add cream cheese and goat cheese (make sure heat is low) and stir until blended.
3. Remove from heat and stir in mozerella cheese and drained and chopped sun dried tomatoes.
4. Just before serving, spread a portion of this mixture on a tortilla, top with another tortilla and place in a skillet on medium heat. Turn, and cook until both sides are lightly browned. Cut into 8 pie shaped portions.