- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Put a new spin on an old fave with this mushroom quesadilla recipe. It makes an easy and tasty dinner for busy weeknights.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 400g portobello mushrooms, thickly sliced
- 1 small red capsicum, seeded, thinly sliced
- 1 jalapeño chilli, thinly sliced (optional)
- 360g pkt Coles Soft White Wraps
- 1/3 cup (85g) Coles Mexico Smokey Salsa Roja
- 250g pkt Coles Dairy Tasty Cheddar, coarsely grated
- 1 lime, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a greased frying pan over medium heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until soft. Transfer to a plate and drain any liquid from the pan.
Step 2
Return the pan to medium heat. Add the capsicum and cook, stirring, for 3 mins or until tender. Return the mushroom to the pan with the chilli, if using, and cook, stirring, for 2-3 mins or until the mixture is heated through and the chilli is tender.
Step 3
Place the wraps on a clean work surface. Spread each wrap with 2 tsp salsa. Divide the mushroom mixture among wraps and top with cheddar. Fold in half to enclose filling.
Step 4
Heat a sandwich press or greased frying pan. Cook the quesadillas, 1 at a time, for 2 mins or until golden brown and the cheddar melts. Transfer to a plate and cover to keep warm.
Step 5
Divide quesadillas among serving plates and serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Enjoy the leftover salsa with tortilla chips, or use it to make our chicken tortillas at coles.com.au/speedychickentortillas.
COOK IT RIGHT
Buy it right
Ripe jalapeño chillies should be firm, bright green and the skin should have a nice sheen.
Store it right
Place whole jalapeño chillies in a paper bag and store in the crisper of the fridge until you’re ready to use them. They’ll last for up to 1 week.
Cook it right
If you prefer a milder kick, remove the chilli seeds and discard before cooking.
Brent Draper's mushroom quesadillas
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 400g portobello mushrooms, thickly sliced
- 1 small red capsicum, seeded, thinly sliced
- 1 jalapeño chilli, thinly sliced (optional)
- 360g pkt Coles Soft White Wraps
- 1/3 cup (85g) Coles Mexico Smokey Salsa Roja
- 250g pkt Coles Dairy Tasty Cheddar, coarsely grated
- 1 lime, cut into wedges
Description
Put a new spin on an old fave with this mushroom quesadilla recipe. It makes an easy and tasty dinner for busy weeknights.
Method
Step 1
Heat a greased frying pan over medium heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until soft. Transfer to a plate and drain any liquid from the pan.
Step 2
Return the pan to medium heat. Add the capsicum and cook, stirring, for 3 mins or until tender. Return the mushroom to the pan with the chilli, if using, and cook, stirring, for 2-3 mins or until the mixture is heated through and the chilli is tender.
Step 3
Place the wraps on a clean work surface. Spread each wrap with 2 tsp salsa. Divide the mushroom mixture among wraps and top with cheddar. Fold in half to enclose filling.
Step 4
Heat a sandwich press or greased frying pan. Cook the quesadillas, 1 at a time, for 2 mins or until golden brown and the cheddar melts. Transfer to a plate and cover to keep warm.
Step 5
Divide quesadillas among serving plates and serve with lime wedges.