Mushroom Fajita Quesadilla

Ingredients:

• Cassavaberry Southwest Tortillas
• sliced mushrooms (Bella, or Cremini)
• sliced bell peppers (red, green, or yellow)
• sliced onions
• optional: 1-2 tsp Sweet Heat pepper spice from Flatiron Pepper Co
• shredded Cheddar cheese (we used Violife Cheddar Shreds)
• shredded Mozzarella cheese (we used Violife Mozzarella Shreds)
• 1 tbsp olive oil or cooking oil of choice
• favorite sauce (green chile, salsa or guacamole)

Instructions:

Prepare the Vegetables:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the sliced mushrooms, bell peppers, and onions to the skillet.
• Sauté the vegetables until they are tender and slightly caramelized, about 10 minutes.
• Sprinkle the Sweet Heat pepper spice over the vegetables and stir well to coat. Remove from heat and set aside.

Assemble the Quesadillas:

• Preheat a large skillet or griddle over medium to medium low heat. 
• Place one Cassavaberry Southwest Tortilla on a flat surface.
• Evenly spread half of the Cheddar and Mozzarella shredded cheese over the tortilla.
• Layer the sautéed vegetable mixture over the cheese.
• Sprinkle the remaining cheese on top of the vegetables.
• Top with the second Southwest Tortilla.

Cook the Quesadillas:

• Carefully transfer the assembled quesadilla to the skillet.
• Cook for 3-5 minutes on each side, or until the tortillas are crispy golden brown and the cheese is melted.
• Use a spatula to press down lightly on the quesadilla while cooking to ensure even melting of the cheese.

Serve:

• Remove the quesadilla from the skillet and let it cool for a minute.
• Slice into wedges and serve immediately.
• Enjoy your Fajita Quesadillas with a side of salsa or guacamole.