- 1 tablespoon vegetable oil
- 1 (10 ounce) package mushrooms, sliced
- 1 medium onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 4 (10 inch) burrito-size flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- In 12-inch nonstick skillet, heat oil over medium-high heat and cook mushrooms, onion, jalapeno peppers, garlic, salt and black pepper, stirring occasionally, 7 minutes or until vegetables are tender. Let cool slightly, then stir in Hellmann's(R) or Best Foods(R) Real Mayonnaise. Evenly spread mixture over tortillas, then top with cheese and fold in half.
- In same skillet, over medium-high heat, cook tortillas, one at a time, 2 minutes on each side or until lightly golden. To serve, cut tortillas into wedges and serve.