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Mushroom Quesadilla
Mushroom Quesadilla
"This Italian inspired mushroom stuffing has the perfect texture, spice, and flavor. 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. About currymommy: thecurrymommy is one of the most top food blog sites in the USA. This blog features a wide array of veg and non-veg recipes, along with image tutorials that teach you how to make Indian food favorites in the comfort of your own home. All the recipes on this blog have been tried out in my kitchen and largely reflect our preferences. If you’re on the lookout for Indian food recipes, you’ve come to the right place. thecurrymommy is for you."
Serves1
Preparation Time5 min
Cooking Time10 min
Cooking MethodOven, Skillet
Ingredients
- 4 large flour tortillas
- 8 ounces mushrooms, diced (white button or baby bella)
- 1/2 red bell pepper, diced
- 1 teaspoon italian seasoning
- 3 large cloves of garlic, minced
- salt
- butter
- oil
- cheese, shredded
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STUFFING
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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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QUESADILLA ASSEMBLY
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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!
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