This was seriously the best quesadilla I have ever made, I think.
- flour tortillas
- 1 can drained sundried tomatoes
- 3 TBsp garlic
- 2 large portobello mushrooms, chopped in to 1 inch slices
- 1 bag daiya pepperjack
- 1 bag daiya mozzarella
- olive oil
Ingredients for the mushroom sauce:
Make the mushroom sauce first: cook the garlic and mushrooms in the margarine until softened. Then blend all the remaining ingredients together in to a paste.
Then for the quesadillas: cook the tomatoes, garlic, and mushrooms in some olive oil until browned. Then assemble the quesadillas: pepper jack on the bottom, then spinach on top of that, then the mushroom-tomato mixture in the middle, and the mozzarella on top. Fry in some olive oil. Top with the mushroom sauce. Marinara goes well with it too.