I don’t think you can fault quesadilla. You can stick almost anything in them and although it never looks like much, they are exceptionally filling.
I bought ‘Mexican Food Made Simple’ by Thomasina Miers a few months ago, these are in there but are, as is the quesadilla, very simple to make.
Fry some seasoned portobello mushrooms over an oiled pan on high heat.
Add chopped shallot & garlic.
Mix in some chopped parsley & lemon zest.
Spread over half a tortilla & sprinkle with cheese.
Fold in half and cook in the pan on either side for a minute or so until the cheese is melted.
Using PORTOBELLO MUSHROOMS, SHALLOT, GARLIC, PARSLEY, LEMON ZEST & CHEDDAR…
This was dinner…15th January 2014.