It’s lunch time, and I was craving a quesadilla. Obviously, I came home and made one. Follow these quick and easy steps to making this delicious, crispy quesadilla… and feel free to replace my stuffing choices for some of your own!
- Large tortilla
- Shredded cheese of choice (I used cheddar and mozzarella)
- Green peppers
- Salt & pepper
- Olive oil
In a large skillet or pan, warm up your tortilla on low heat. Move it around so the entire thing gets warmed. Simultaneously, begin sautéing your mushrooms and peppers (or whatever you decide to stuff your quesadilla with) on medium heat on another pan. Don’t forget to lightly grease the pan with olive oil and season your stuffing with salt and pepper. This should take about five to seven minutes to complete.
Once your mushrooms and peppers are about done cooking, add some cheese to half the tortilla. This pan should still be on low heat. Add your sautéed ingredients and a little more cheese. Flip over the other half of the tortilla so it begins to form.
Raise the heat just a little bit, and add about two teaspoons of water to the saucepan (pro-tip from @carbzandgarbz on Instagram!). Cover the pan and let your quesadilla warm up. After a few minutes, flip it over to allow the top to cook. Once your quesadilla is at your desired crispy-ness, you’re ready to munch out.
This bomb quesadilla only takes about five minutes to prepare and 10-12 to cook. It’s easy, quick, and so tasty! Spice it up with different fillings and let me know how it comes out! You can also substitute the cheese for almond cheese if you don’t eat dairy.