Mushroom & Goat Cheese Quesadilla Wedges

This is a delicious appetizer or snack. For a party, the filling can be made ahead of time, then rewarm and fill the tortillas just before baking.

Serves: 32 wedges
Ready In: 50 minutes

2 tbsp (25 mL) ​olive oil 1/2 cup (125 mL)​ diced Ontario Red Onion 1 lb (500 g)​ thinly sliced Ontario Cremini Mushrooms (about 4 cups/1 L) 4​ cloves Ontario Garlic, minced 1 tbsp (15 mL)​dried tarragon leaves 1/4 tsp (1 mL)​each salt and pepper 180 g​ Ontario Chèvre Cheese (soft goat), crumbled 8​ 7-inch (18 cm) whole grain flour tortillas Vegetable oil cooking spray Garnishes (optional): ​ Low-fat sour cream or yogurt Minced fresh Ontario Chives

Cooking Instructions:
In large nonstick skillet, heat oil over medium heat; cook onion until softened, 2 to 3 minutes. Add mushrooms; cook for 5 to 7 minutes or until starting to brown and liquid is released. Add garlic, tarragon, salt and pepper; cook for 1 minute. Remove from heat. Stir in cheese until melted and well mixed. Spray 4 of the tortillas with cooking spray; place, sprayed side down, on 2 baking sheets. Spread each with 2/3 cup (150 mL) filling. Top with remaining 4 tortillas and press down firmly to spread filling to edges. Spray tops with cooking spray. Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden brown and crisp, pressing with spatula during cooking if necessary. Transfer to cutting board and let cool about 5 minutes. Cut each quesadilla into 8 wedges. Garnish (if using): Add dab of sour cream or minced chives.