8whole wheat or sundried tomato tortillas(9-10 inch)
6ouncessundried tomatoes packed in olive oildrained and roughly chopped
1/2cupchopped fresh Italianflat leaf parsley
Heat 1 tablespoon extra virgin olive oil in a large skillet over medium high heat. Add onion and cook until beginning to soften, about 2 minutes. Add the mushroom slices, garlic, and salt, and cook until the mushrooms are lightly browned and the liquid has evaporated. Remove mixture from pan and set aside. Toss the Mozzarella and Parmesan cheeses together a small bowl.
Wipe pan carefully with a paper towel (it will be hot), then return to heat and brush lightly with extra virgin olive oil to prevent sticking.
Place the first tortilla on the skillet, top with 1/3 cup cheese mixture, 1/4 of the mushroom mixture, 1/4 of the sundried tomatoes, 2 tablespoons fresh parsley, then an additional 1/3 cup cheese. Lay a second tortilla on top. Press down with a spatula to remove any air pockets.
Cover pan (if you do not have a fitted lid, a large sheet pat set over the skillet works well) and cook 1 to 2 minutes, checking often, until the bottom tortilla is crisp and brown. Flip quesadilla, cover and cook for 1 to 2 additional minutes until the second tortilla is crisp and brown. Remove to a serving plate.
Repeat with remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately.
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