• beurownchef

Veggie Quesadillas

Updated: Sep 15, 2020


• 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.


• Knife.

• 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.