Mushroom Quesadillas
SERVES 2
INGREDIENTS
3 tblsps (45ml) extra-virgin olive oil
200g portobello mushrooms sliced 8mm thick (or other mushrooms of choice)
½ tsp chipotle powder
¼ tsp cooking salt
¼ tsp black pepper
¾ cup (75g) shredded Colby cheese
2 x 20cm flour tortillas
TO SERVE
Sour cream
Pico de gallo
Guacamole or avocado crema
Lime wedges
METHOD
1 Cook mushrooms – heat 2 tblsps of oil in a non-stick frying