Quesadilla With Mushrooms & Gruyère Cheese

Quesadilla With Mushrooms & GruyÃ¨re Cheese

8 Ingredients

Number of servings

2tablespoons olive oil
125grams chestnut mushrooms, sliced
1 pinch salt
1 pinch freshly ground black pepper
1 pinch chilli flakes
1 handful fresh flat-leaf parsley, finely chopped
2 tortillas
50grams Gruyère cheese, grated

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat 1 tablespoon of the oil in a frying pan, then cook the mushrooms with a pinch of salt on a low heat for 5 minutes, or until they begin to release their juices. Add the chilli flakes and stir through the parsley.

Step 2 of 3

Heat the remaining oil in a non-stick frying pan and fry one tortilla for 1 minute, or until golden. Using a slotted spoon to drain them, spoon the mushrooms onto the tortilla, leaving a little room around the edge. Top with the cheese and season with salt and black pepper.

Step 3 of 3

Top with the other tortilla, pressing it down with the back of a fish slice to sandwich the two together. Scoop the quesadilla up, carefully turn it over, and cook the other side for another minute, or until it is golden and the cheese melted. Slice in halves or quarters, and serve.