Prep Time
10 min
Cook Time
15 min
Yields
4 servings
This recipe checks in at a cost of $0.52 per person.
Recipe by Chef Elia Herrera of Los Colibris for Live Below The Line 2015.
ADVERTISEMENT
ingredients
Pico de Gallo
⅛ white onion, chopped
1
pinch fresh coriander, chopped
½
small tomato, chopped
1
serrano pepper, seeds removed and chopped
1
pinch salt
Quesadillas
8
tortillas
¼
cup shredded mozzarella cheese
½
cup sliced button mushrooms
4
cloves garlic
1
Tbsp canola oil
Pico de Gallo
ADVERTISEMENT
directions
Step 1
Mix all ingredients in a bowl.
Step 2
In a pan, heat oil and sauté garlic and mushrooms until slightly brown and season with salt. Remove from pan.
Step 3
Place tortillas one at a time in the hot pan and add cheese and mushroom mixture. Keep over heat until cheese is melted. Make sure to portion cheese and mushroom mixture for 8 tortillas.
Step 4
Serve folded in half and garnish with Pico de Gallo.