Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4
Crispy Mushroom and Greens Quesadilla
Rate this recipe for points
27
Ingredients
- 8 Dempster’s® Original Large Tortillas
- 1 Tbsp (15mL) Vegetable Oil
- 1/4 Cup (60g) Grated Parmesan
- 2 Tbsp (30mL) Olive Oil
- 4 Large Portobello Mushrooms, sliced
- 4 Large King Mushrooms, sliced
- 1 Tbsp (15g) Garlic Powder
- 1 Tbsp (15g) Onion Powder
- 2 Cups (500g) Baby Kale
- 1 Tsp (5g) Freshly Grated Orange Zest
- 8 Slices of Swiss Cheese
- 3 Tbsp (45mL) Whole Grain Dijon Mustard
- 1 Tbsp (15mL) Vegetable Oil
- 1/4 Cup (60g) Grated Parmesan
- 2 Scallions, finely chopped
Directions
- Preheat the oven to 450°F (210°C).
- Heat olive oil in a fry pan, over medium-high heat.
- Sauté the portobello and king mushrooms for 4-5 minutes then, add in garlic powder, onion powder, and kale and continue cooking for another 2 minutes, then stir in orange zest.
- Prepare 2 baking trays by lining them with parchment paper and lightly mist them with vegetable oil.
- Evenly divide and sprinkle parmesan into 4 ‘tortilla-sized’ circles.
- Lay 4 tortillas over top of each of the parmesan circles.
- Divide and evenly top with mushroom mixture, then, layer with Swiss cheese slices.
- Spread the remaining 4 tortillas with whole grain Dijon mustard and place them mustard side down on top of each prepared tortilla.
- Mist the top of each tortilla with a light coating of vegetable oil and sprinkle with parmesan cheese.
- Bake at 450°F (210°C) for approximately 5-6 minutes, then, flip and bake for another 5-6 minutes, until browned.
- Set aside until cool enough to handle and slice into quarters.
- Finish with a sprinkle of chopped scallions.
