Easy cheese quesadillas with mushrooms

Total time35 mins

10 minspreparation time

25 minscooking time

The ultimate Tex-Mex toasted tortilla sandwiches! These vegetarian quesadillas are filled with sautéed mushrooms, peppers, cheese and onions and baked until crisp on the outside and melted in the middle. Serve warm from the oven, cut into triangles.

Ingredients

2 portion(s)

125 g

mushrooms

onion

red pepper

clove garlic

1 tbsp

olive oil

80 g

baby leaf spinach

3 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

paprika powder, hot

 ½ tsp

fresh or dried thyme, rubbed

100 g

grated cheese (2 kinds is best, e.g. mozzarella, cheddar, etc.)

large tortillas/wraps

Nutritional facts (per portion):1917 kJ / 440 kcal

23.7 gFat

19.8 gProtein

36.2 gCarbohydrates

Preparation

Step 1

Slice the mushrooms. Finely dice the onion and pepper and finely chop the garlic. Fry with the mushrooms in the heated oil for about 5 minutes. Add the spinach, let it briefly wilt and season the filling with Kikkoman ponzu lemon, paprika powder and the thyme. Mix in the cheese.

Step 2

Preheat the oven to 200°C heat (180°C fan) and line a baking tray with baking paper. Spread the vegetable cheese filling on one half of the tortillas, place the remaining tortilla half on top, press down a bit and cut the tortillas in half. Place the tortilla pieces side by side on the prepared baking sheet and bake in the preheated oven for 5-8 minutes until the cheese has melted.

Tips

The types of cheese can be varied, for example any leftover cheese is fine.

Serve with guacamole or salsa for dipping.

Recipe-ID: 1056

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!