Warm cheesy quesadilla filled with sautéed mushrooms and onions in every bite. It is the perfect quick and easy meal that will fit right into your schedule.
I hope you all had a wonderful winter holiday and a great start to the new year.
A little about me the last few days. I’ve been busy getting setup to volunteer at a dental clinic so that I can work my way toward my dental hygiene licensing exam, but it’s been impossible trying to reach people over the holidays. Which I thought was strange since you would think that health clinics are open the days leading up to the holidays and soon after. I’ve also spent the last two weeks catching up with friends who have been away at school most of the year. Lots of eating involved. My sister and I decided to try bikram yoga, which is quite intense considering that neither of us have ever done yoga before. It’s not exactly a New Year’s resolution. It was simply something new to try. I love it, but it is definitely intense. Anyone have their own New Year’s resolution?
Now, back to food. =)
I don’t know about you, but I love quesadilla. They’re so easy to make and require just a few ingredients. It’s not too messy, and it’s the perfect meal for days when I’m busy. If you’re a fan of cheese, mushrooms, and sautéed onions, this is definitely the recipe for you to try. In less than half an hour, you’ll have a warm meal ready to be served.
First, wash and cut about 10-15 large mushrooms to make about 2 cups of sliced mushrooms. Slice half an onion into strips.
Heat a tablespoon of oil in a skillet over medium to high heat. Then add the onions. As the onions start to heat up, add about 1/8 cup of water to the skillet. This is to make sure that the onions don’t burn and cook too fast. Be careful though when you add water because it will sizzle and can splash everywhere. Cook for a few minutes until the onions start to brown and turn translucent.
the mushrooms, and cook for a few more minutes, allowing the mushrooms to soften. Add two teaspoons of Italian seasoning and two teaspoons of crushed red peppers. However, if you don’t like or cannot eat spicy, add less of the crushed red peppers. I like spicy foods so I added more. Also add a pinch of salt to taste. Cook until the mushrooms have completely softened. Remove the skillet from heat and set aside.
In a large skillet, spray cooking oil and heat a tortilla over low heat. You want to warm the tortilla so that it starts to turn brown and become crispy but you don’t want the tortilla to blacken because the heat is too high. Add about ¼ cup cheese on top of the tortilla. You can add less cheese if you prefer.
Now, add the sautéed mushrooms and onions over the melting cheese, but make sure not to add any liquid. If there’s too much liquid on the tortilla, the quesadilla will become soggy.
Add another ¼ cup of cheese over the mushrooms and onions. Sprinkle cheese around the edges of the tortilla so that you can seal the quesadilla. Heat the quesadilla until the tortilla starts to brown and turn crispy.
Place another tortilla on top. Now, place your hand on top of the tortilla and a spatula underneath the bottom tortilla and flip the entire quesadilla over so that you can heat the second tortilla.
The inside of the quesadilla will be warm and cheesy and delicious.
Cut the quesadilla into 6 pieces with either a knife or a pair of scissors.
Serve the quesadilla warm. Each quesadilla can be 1-2 servings depending on how much you eat. I get full after eating about 3 slices, but someone with a big appetite can eat the whole thing. So you can judge how many quesadillas to make.
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