These quesadillas are perfect for my fellow vegetarians (or just cheese & mushroom lovers). Also, you can make ten of them at once, so they’re an easy dish to make for a party or any get-together!
1 brown onion 2 bell peppers (color doesn't matter) 1 tbsp olive oil 4 tbsp butter 16 ounces sliced fresh white mushrooms 1¼ cup shredded gouda 10 flour tortillas Toppings: sour cream, cilantro, basil, etc.
1. Slice the onion and peppers into thin strips, and heat the olive oil in a large nonstick skillet over medium high heat. Add the onions and sautee for 3-5 minutes, and then add the peppers and sautee for 5 minutes (until soft). Move to a bowl.
2. With same skillet, add 1½ tablespoons butter and melt over medium low heat. Add the mushrooms and sautee for 5-8 minutes and move to bowl with peppers and onions.
3. For each quesadilla, melt ½ tablespoon butter in the skillet and layer these ingredients directly in the pan: 1 tortilla, 2 tablespoons cheese, ⅓ cup pepper mushroom mixture, 2 tablespoons cheese, 1 tortilla. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet.
4. Let the quesadilla brown for another 2-3 minutes on the other side, making sure it turns golden and the cheese has melted. Remove and cut each quesadilla into wedges. Top ’em with whatever your heart desires!
Recipe adapted from pinchofyum.com.