|1 fl oz Olive oil|
|2 each Onion, medium • sliced|
|1 cup Green pepper • cut into 1/4- inch strips|
|1 cup Red pepper • cut into 1/4- inch strips|
|2 tsp Garlic • minced|
|14 each Mushrooms, large • cleaned and sliced|
|1/4 tsp Cumin powder|
|1/4 tsp Chile powder|
|3/4 tsp Jalapeño chiles • finely chopped|
|1 3/4 fl oz Sherry vinegar (or 50/50 mix of sherry and cider vinegar))|
|2 tsp Cilantro|
Heat oil, add onions and peppers, and saute for 2 minutes.
Add garlic and continue cooking until onions start to brown, about 3 more minutes.
Add mushrooms, cumin, chile powder, and jalapeno. Cook and stir for 2 minutes.
Add vinegar and continue cooking until most of liquid has evaporated, about 2 minutes.
Take off heat, let cool slightly, toss in cilantro and set aside to cool until ready to assemble Quesadillas.