Ingredients:

  • 2 tbsp Olive Oil (extra virgin)
  • 1 large Yellow Onion, finely diced
  • 1 large Bell Pepper (red or orange), seeded and diced
  • 1 medium Courgette (Zucchini), diced (approx. 6 oz / 170g)
  • 4 oz / 115g Cremini or Button Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ½ tsp Chili Powder (mild or medium heat)
  • ¼ tsp Dried Oregano
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 tbsp Fresh Lime Juice
  • 8 large (10-inch / 25 cm) Flour Tortillas (burrito size)
  • 10 oz / 285g Grated Cheese Blend (Monterey Jack, Cheddar, or Tex-Mex blend)
  • 2 tbsp Unsalted Butter (or vegetable oil)

Instructions:

  1. Dice all vegetables (onion, bell pepper, courgette) into small, uniform pieces. Mince the garlic and grate the cheese, if not using pre-grated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and courgette; sauté for 5-7 minutes until soft and moisture is reduced. Add mushrooms and cook for 2 minutes. Stir in garlic, cumin, chili powder, and oregano; cook 1 minute until fragrant. Season with salt and pepper. Remove from heat and stir in lime juice. Transfer the mixture to a bowl to cool slightly.
  3. Lay a tortilla flat. Sprinkle cheese evenly over one half (2 oz). Spoon 1/4 of the cooled vegetable filling over the cheese, ensuring the filling does not extend right to the edge. Top the filling with another 2 oz of grated cheese. Fold the empty half over to form a semi-circle. Gently press down and repeat for the remaining quesadillas.
  4. Place a griddle pan over medium heat and add 1/2 tbsp of butter or oil. Place one or two assembled quesadillas on the pan. Cook for 3 to 4 minutes per side, gently pressing down periodically with a spatula until the shell is deep golden brown and crispy, and the cheese is fully melted and gooey. Remove the finished quesadillas and repeat with the remainder, adding more butter/oil as needed.
  5. Allow the quesadillas to rest for 1 minute before slicing (this helps the filling stay contained). Slice each quesadilla into three triangular wedges and serve immediately.