Mushroom Chile Red Pepper Quesadilla
Cuisine: Southwestern
Author: Anita
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 4-5 large mushrooms, sliced (about 1½ cups)
  • ¼ red bell pepper, diced,
  • ¼ cup diced green chiles
  • ½ cup shredded sharp cheddar cheese
  • 2 8-inch flour tortillas
  • 1 tbsp butter or bacon fat
Instructions
  1. Saute mushrooms and bell pepper until soft in the butter in a small or medium skillet over medium heat, stirring occasionally. This takes about 3-5 minutes, a bit less time if you cover it.
  2. Stir the green chiles into the vegetable mixture and set aside.
  3. Place one tortilla in a skillet or quesadilla maker; do not use any fat. Cover the tortilla with half the cheese; it might look scantily covered, but that's fine - it prevents overstuffing.
  4. With a spoon, place small blobs of the vegetables evenly on the tortilla. Then top with a layer of the remaining cheese. Don't worry about covering the tortilla evenly - it spreads out on its own fairly well.
  5. Top with the remaining tortilla and cook over medium heat until starting to brown nicely. If using a quesadilla maker, it's done. If using a skillet, slide it off onto a plate, turn the skillet upside down on the plate and flip so the uncooked side is on the skillet; then cook several more minutes to lightly brown the other side.
  6. Cut into 6 wedges, serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/mushroom-chile-red-pepper-quesadilla/