1 pkg. flour tortillas
1 (8 oz.) shredded Monterey Jack cheese
1 sliced onion
2 c. sliced mushrooms
3 tbsp. melted butter
1 mashed avocado
1 jar picante sauce
1 c. sour cream
Dash of lemon juice

Saute sliced onions and mushrooms in 1 teaspoon of butter in pan. Lay out tortillas flat and divide shredded Jack cheese among them, placing cheese on 1/2 of each tortilla. Top cheese with onions and mushrooms. Fold over in half. Brush both sides of tortillas with remaining melted butter.

Grill or broil tortillas lightly. Cut each tortilla into 3 wedges. Mash the avocado with lemon juice. On each serving plate, place a small container of picante sauce and a dollop each of sour cream and avocado for dipping.