Updated: Sep 15
• 2 flour or corn tortillas.
• 2 medium-sized bell peppers.
• 1/4 cup shredded mozzarella cheese (or any cheese you like).
• 1 tablespoon pesto.
• 1/4 cup mushrooms.
• Salt & pepper.
• 1/2 teaspoon paprika.
• Cutting board.
• 2 skillets.
• Measuring cups.
• Measuring spoons.
• Flipping spatula.
1- Wash the bell peppers really well.
2- Put them on the cutting board and cut them into slices.
3- Put a skillet on medium heat and add the oil.
4- Put the sliced peppers and mushrooms in the pan, then add salt, pepper, and the taco seasoning (optional).
5- Cook for 5 minutes then take it off the heat.
6- Put another skillet on low heat, and put 1 tortilla on the skillet.
7- Spread the pesto first, then add the cheese and vegetables.
8- Cover it with the second tortilla and let it cook for 3-5 minutes or until the bottom layer is golden brown.
9- Once the bottom layer because golden brown, flip it using the spatula and let the other side cook for 3-5 minutes or until golden brown.
10- After it’s done cooking, turn off the heat and put the quesadilla on a serving plate.
11- Cut it into 4 pieces and enjoy!
Song by In Love With A Ghost.