Easy cheese quesadillas with mushrooms
The ultimate Tex-Mex toasted tortilla sandwiches! These vegetarian quesadillas are filled with sautéed mushrooms, peppers, cheese and onions and baked until crisp on the outside and melted in the middle. Serve warm from the oven, cut into triangles.
Slice the mushrooms. Finely dice the onion and pepper and finely chop the garlic. Fry with the mushrooms in the heated oil for about 5 minutes. Add the spinach, let it briefly wilt and season the filling with Kikkoman ponzu lemon, paprika powder and the thyme. Mix in the cheese.
Preheat the oven to 200°C heat (180°C fan) and line a baking tray with baking paper. Spread the vegetable cheese filling on one half of the tortillas, place the remaining tortilla half on top, press down a bit and cut the tortillas in half. Place the tortilla pieces side by side on the prepared baking sheet and bake in the preheated oven for 5-8 minutes until the cheese has melted.
The types of cheese can be varied, for example any leftover cheese is fine.
Serve with guacamole or salsa for dipping.
Recipe as PDF
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