Jenny Park ( http://spoonforkbacon.com/ ): Sometimes after a long day of work you just want to cook and eat something that's low maintenance, but satisfying. We've all been there, right? Well, this recipe is exactly the go-to recipe you need when you're in that kind of mood. You're welcome ;)
SUBSCRIBE on YouTube (Never miss a video!)
Makes 4 8" quesadillas
3 tablespoons (45 mL) extra virgin olive oil
4 ounces (110 g) cremini mushrooms, cleaned and thinly sliced
8 (8 inch, 20 cm) flour tortillas
8 ounces (230 g) Manchego cheese, shredded
1 cup (150 g) roasted red bell peppers, thinly sliced
salt and pepper to taste
Place oil in a medium sauté pan over medium-high heat.
Add sliced mushrooms and sauté for 4 to 5 minutes. Season with salt and pepper. Remove from heat and set aside.
Place a large nonstick pan over medium heat and add a single tortilla. Sprinkle 2 ounces (55 g) of shredded cheese over the surface and allow cheese slightly melt, about 2 minutes.
Sprinkle one ounce (28 g) of sautéed mushrooms over ½ the cheese and top mushrooms with ¼ of the sliced bell peppers. Fold the tortilla in half and gently press to seal.
Toast the quesadilla on each side for 3 to 4 minutes on each side, remove from heat, and repeat with the remaining ingredients.
Slice each quesadilla into wedges and serve.
Don’t worry, you’ll only have to do this once and then you’re free to rate all the videos on our site.
© 2012 Momversation. Momversation is registered in the U.S. Patent and Trademark Office. A DECA Company. All rights reserved.