Mushroom Quesadilla
This Italian inspired mushroom stuffing has the perfect texture, spice, and flavor. Is that a biased opinion? Maybe so, but you’ll thank me every time you make them ;).
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I love the crunch of bell peppers and spice of chili peppers in this combo. The mixture is quick to make and serves as a great appetizer, lunch, or even dinner. Gather the ingredients (you most likely already have) and make these TODAY!
WARNING-THEY ARE DELICIOUS!
Want to make them healthier?
Tips
- Add some greens to the mix (spinach, kale, etc)
- Use a carb friendly tortilla
- Add more vegetables!
Cheese Recommendations
- A blend of gruyere and white cheddar is my favorite. Luckily, it is readily available at Trader Joes!
- White cheddar
- Monterey Jack
- Mozarella
Recipe
An Italian inspired Mexican dish that has the texture and flavor that'll take your tastebuds to the next level!
- 4 large flour tortillas
- 8 oz mushrooms, diced (white button or baby bella)
- 1/2 red bell pepper, diced
- 1 tsp italian seasoning
- 3 large cloves of garlic, minced
- salt (quantity depends on type of butter used)
- fresh chili peppers of choice, diced
- butter
- oil
- cheese, shredded (mozarella, white cheddar, monterey jack, or a blend of gruyere and cheddar work well)
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In a pan, heat some oil and cook the bell pepper first.
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Once the bell pepper is translucent add the mushrooms and a little bit of butter.
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Add the diced chili peppers and cook for about a minute.
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Mix in garlic, italian seasoning, and salt.
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Cook until the mushrooms are soft.
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Heat a tortilla on both sides in a large pan.
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Spread cheese on the bottom of the warm tortilla.
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Layer with the stuffing mix and cover with the tortilla.
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Cook the quesadilla with some oil, for a minute or two.
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Cut and serve!
LIKE IT? LOVE IT? LET ME KNOW!!!
