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 ;)
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Ingredients
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
Directions
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.
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