Pepper and Mushroom Quesadilla
Ingredients
- 1 red pepper cleaned & cut into strips
- 1 sm Onion cleaned & cut into strips
- 1/2 pkg mushroom of choice cleaned & cut into strips
- 2 tbsp Butter Olive Oil divided
- 2 tbsp Garlic Olive Oil divided
- 2 tsp Garlic & Herb Blend
- 4 medium flour tortilla
- 1/2 c cheese of choice
Servings:
Units:
Instructions
- In a med. skillet drizzle ½ of the butter and garlic olive oil over medium heat. Add peppers and onions, sauté until tender. Add mushrooms and rest of oil toss and sauté until mushrooms are tender. Place tortilla on baking sheet and sprinkle with cheese, then place one quarter of the pepper mixture on half of the tortilla and fold in half. Repeat with 3 more tortillas. Brush top of tortilla with Green Chile Olive Oil. Place in oven and bake at 350 degrees for about 10 minutes. After 5 minutes flip the quesadilla over to brown. Both sides should be crisp and golden. Remove from oven and cut into 4 pie shape slices. Place 4 pieces on plate and garnish with salsa, guacamole, sour cream and cheese.
- Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes
The following items are available at The Olive Twist, Inc, or our on-line store:
butter olive oil, garlic olive oil, green Chile olive oil, Fresco Garlic Blend, Cheese
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Tags: Butter Olive Oil, Fresco Garlic Blend, Garlic Olive Oil, Green Chile Olive Oil