A recipe for all the veggies out there – Quesadilla’s with red pepper and mushrooms.
600g mushrooms, sliced
1 onion, sliced
1 red pepper, sliced
15ml olive oil
15ml garlic, crushed
250ml cream cheese
10ml cumin powder
10ml chilli powder
10g coriander leaves, chopped
4 wholewheat tortilla wraps
400ml low fat cheese, grated
Place the olive oil into a frying pan to heat. Add the peppers, onion and mushrooms, cook stirring constantly until lightly browned. Remove from the heat.
Heat the oven to 220C. In small bowl mix cream cheese, chilli powder, cumin and coriander until smooth.
Place 1 tortilla lightly greased baking sheet; using the back of a spoon spread the cheese mixture evenly over that tortilla.
Spoon 1/2 the mushroom mixture evenly over the tortilla; sprinkle shredded cheese over all. Place another tortilla on top, pressing down lightly. Brush with a little olive oil on top tortilla. Repeat the process with the remaining mixture and tortilla’s.
Place baking sheet in middle of oven and bake for 8-10 minutes or until lightly browned and crisp on top.
Use pizza cutter or sharp knife to cut each into 8 wedges
Garnish with a fresh tomato, onion and coriander salsa
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.