Yummy Broccoli and Mushroom Quesadillas
74
This was my lunch today, packed with goodness and yumminess. I only made 1 quesadilla for myself, so I quartered the recipe. It was delicious, loved the oozing cheese and the flavorsome veggies. A great combination on both flavor and texture. I broiled the top for a few minutes to make it nice, brown and crispy. Will be making this more often for sure.
Ingredients
| 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 |
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.
