P. Powel
INGREDIENTS
- 2 1/2 teaspoons vegetable oil, divided
- Half of 1 small onion, sliced
- Half of 1 green pepper, sliced into strips
- 2 large white mushrooms, sliced
- 4 (8-inch) tortillas
- 1/4 pound (4 ounces) deli roast beef, cut into 1-inch strips
- 4 slices provolone cheese
INSTRUCTIONS
- Heat 2 teaspoons oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and cook until softened, roughly 8-10 minutes.
- In another large skillet over medium heat, add the remaining 1/2 teaspoon oil. Once hot, add 1 tortilla. Top half of the tortilla with 1 slice of cheese, some roast beef, and some of the onion mixture. Fold the quesadilla in half, making a half-moon shape.
- When the cheese has completely melted and the tortilla underside has golden-brown spots, flip the quesadilla then cook the remaining side until golden-brown. Remove to a cutting board and cut in half.
- Repeat with the remaining ingredients. Serve immediately.
GIPHY App Key not set. Please check settings