Broccoli and Mushroom Quesadillas (#2098)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Mexican Lunch Vegetarian
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Ingredients

  • 1 medium Onions chopped
  • 8 oz Mushrooms fresh, sliced
  • 2 cloves Garlic minced
  • 1 pinch Parsley Leaves
  • 1 Oregano
  • 1 Basil
  • 2 tablespoons Butter or olive oil, canola oil
  • 1 medium Sweet Red Bell Peppers chopped
  • 2 cups Broccoli Florets steamed, chopped
  • 8 Flour Tortillas prefer whole wheat
  • 2 cups Cheddar Cheese, Mild grated

Directions

  1. Sauté the onion, mushrooms, garlic and herbs in the butter or oil over medium heat until lightly browned, about 6 minutes.
  2. Stir in the broccoli and bell pepper, and cook until vegetables are tender-crisp, another 3 minutes more.
  3. Spoon the mixture over 4 tortillas that have been placed on lightly greased cookie sheets.
  4. Top each tortilla with cheese and a second tortilla.
  5. Bake in a 350° f (180° c) f oven until cheese melts, about 10 minutes.
  6. Cool for 2 minutes.
  7. Cut each quesadilla into wedges to serve.
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