I like to eat tortillas as a snack, and thought I’d give wheat tortillas a try. I’ve had wheat tortillas I like before, but unfortunately, Mission’s wheat tortillas didn’t fall in that category. So I decided to make quesadillas to use the rest of the tortillas up. Having always made chicken quesadillas before, I decided to experiment with some ingredients I had on hand. They tasted great!
Ingredients: tortillas (flour or wheat), grated colby jack cheese, sliced mushrooms, butter, cumin
- Sprinkle a thin layer of cheese over the tortilla, leaving a little bit of a border around the edge (so the cheese won’t melt out of the quesadilla when you cook it–about 1 cm should be good).
- Spread sliced mushrooms over the cheese (as much as you want).
- Add another thin layer of cheese over the mushrooms.
- Lightly sprinkle cumin over the mushrooms and cheese.
- Lightly butter one side of a second tortilla, then place it (butter side up) on top of the mushrooms and cheese.
- Lightly butter a frying pan over medium heat, then place the quesadilla (buttered tortilla on top) in the pan.
- Flip the quesadilla when the bottom starts to brown.
- Once both sides have browned, remove the quesadilla from the pan and let cool for a couple minutes before cutting (to prevent cheese oozing).
Variations: You can make mushroom swiss quesadillas by removing the cumin and using swiss cheese instead of colby jack. Make sure to keep the cheese layers thin, though, to prevent the cheese from overpowering the mushroom flavor. Also, some sliced fresh spinach could be layered with the mushroom and swiss.