2 large leeks, white and tender green part chopped
2 T. oil
12 oz. sliced mushrooms
8 oz. cream cheese
1/2 cup shredded cheddar cheese
- Saute leeks until tender, add mushrooms, cook until liquid is evaporated. Add salt to taste. Stir in cheeses and heat through.
- Spread mushroom mixture on tortilla, spread with green salsa or tomatillo guacamole, top with another tortilla.
- Cook in lightly oiled pan on both sides until tortillas are browned and filling is heated through. Cut into wedges and serve with additional tomatillo guacamole (or green salsa), salsa, and sour cream.