Broccoli & Mushroom Quesadillas
Made this recipe for lunch today, and these quesadillas turned out cheesy and tasty, I used the fresh basil, parsely and dried oregano, I also put some minced garlic before I spread mixture, and at the end of the baking, I turned up the oven to 400 F degree, gave the tortillas a little bit brown on the edges, but watch them carefully, only took 2 to 3 minutes, and result was outstanding, I think this is a very flexible recipe too, you can put whatever vegetables you want, the flavour should be still excellent!
Made this recipe for lunch today, and these quesadillas turned out cheesy and tasty, I used the fresh basil, parsely and dried oregano, I also put some minced garlic before I spread mixture, and at the end of the baking, I turned up the oven to 400 F degree, gave the tortillas a little bit brown on the edges, but watch them carefully, only took 2 to 3 minutes, and result was outstanding, I think this is a very flexible recipe too, you can put whatever vegetables you want, the flavour should be still excellent!
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
onions
chopped |
|
8 | ounces |
mushrooms
fresh, sliced |
|
2 | cloves |
garlic
minced |
|
1 | pinch |
parsley leaves
|
* |
1 | x |
oregano
|
* |
1 | x |
basil
|
* |
2 | tablespoons |
butter
or olive oil, canola oil |
|
1 | medium |
sweet red bell peppers
chopped |
|
2 | cups |
broccoli florets
steamed, chopped |
|
8 | each |
flour tortillas
prefer whole wheat |
* |
2 | cups |
cheddar cheese, mild
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
onions
chopped |
|
231.2 | ml/g |
mushrooms
fresh, sliced |
|
2 | cloves |
garlic
minced |
|
1 | pinch |
parsley leaves
|
*
|
1 | x |
oregano
|
*
|
1 | x |
basil
|
*
|
30 | ml |
butter
or olive oil, canola oil |
|
1 | medium |
sweet red bell peppers
chopped |
|
473 | ml |
broccoli florets
steamed, chopped |
|
8 | each |
flour tortillas
prefer whole wheat |
*
|
473 | ml |
cheddar cheese, mild
grated |
Directions
Sauté the onion, mushrooms, garlic and herbs in the butter or oil over medium heat until lightly browned, about 6 minutes.
Stir in the broccoli and bell pepper, and cook until vegetables are tender-crisp, another 3 minutes more.
Spoon the mixture over 4 tortillas that have been placed on lightly greased cookie sheets.
Top each tortilla with cheese and a second tortilla.
Bake in a 350℉ (180℃) F oven until cheese melts, about 10 minutes.
Cool for 2 minutes.
Cut each quesadilla into wedges to serve.