The Corporate Cookbook

About This Recipe:

I’m not sure if these quesadillas even qualify as a “recipe” because they are so easy to make, but they’re too good to gate keep. This is the perfect quick meal to make for lunch at home during the week if you have just 15 minutes to spare. The mushrooms are a fun, vegetarian twist on your usual chicken quesadilla, and the mushrooms cook very quickly. And of course, I highly recommend adding some sour cream and salsa on the side.

Enjoy!

Ingredients (2 quesadillas)
-4 flour tortillas
-8 oz mushrooms, sliced
-1/2 cup shredded Monterey jack cheese
-Cilantro, chopped for garnish
–Optional toppings: Sour cream, salsa
-Olive oil
-Salt & pepper

Instructions (15 minutes) 
1. In a pan over medium high heat, add 1 tbl of olive oil and sauté the mushrooms for 6 minutes until nicely browned and fully cooked. Season with salt and pepper.
2. In another large pan over high heat, lightly blister both sides of a tortilla for about 30 second. Then sprinkle a thin layer of cheese, half of the mushrooms, and then another layer of cheese. Add the second tortilla on top, press and flip, and sprinkle with the cilantro.