My brain has been focused on making meaty mushroom quesadillas but I have hardly been home enough recently to sleep in my own bed, let alone cook in my own kitchen. Things have quieted down a bit on the travel-front and I was so excited to whip up these insanely easy quesadillas the other night.
Ingredients for 3 Quesadillas:
6 Mini whole wheat tortillas
Container of sliced mushrooms (I used portabella)
1 Green bell pepper, diced
Soy mozzarella cheese
2 cloves garlic
1 Tbsp Grapeseed oil
Salt to taste
Sautee the garlic, mushrooms and pepper with a pinch of salt in oil until the peppers and mushrooms are browned and softened.
Spritz a grill pan (or on a grill if you’re lucky enough to have one!) with oil, layer tortilla, cheese, veggies, a little more cheese, and a top tortilla. Press down with another pan or weighted plate and grill for a few minutes on each side, flipping once. Serve with salsa.
What are your favorite quesadilla fillings?