Chipotle Mushroom Quesadillas 

Slice the mushrooms into 1-2 inch slices. Finely dice the onion & chop the bell pepper.

To a large skillet, add the olive oil, set to medium high heat, once hot add the mushrooms and season with the salt. Let the mushrooms sit in the hot skillet for about 2 minutes before mixing.

Mix the mushrooms around the skillet & cook for about 5 minutes. They’ll release all their liquid.

After 5 minutes, add the bell pepper and onion, all the seasonings & cook for about 4-5 more minutes.

If using the canned chipotle that are whole, finely chop 1-4 of the peppers depending on how spicy you want it. If using the ones that already come crushed, use anywhere from 1 tbsp to 1/4 cup, depending how spicy you want it. Add the chipotles to the mushrooms and cook for 2-3 more minutes.

Lastly add in the diced tomato & cook for 2-3 more minutes.

To make your quesadillas, on a skillet or comal on medium heat, either warm up the corn or flour tortillas, add shredded cheese to one side, top it with the mushroom mixture, add more cheese on top then close it up. Cook for about 1-2 minutes per side.

Finish off the quesadillas with salsa/cilantro/lime juice & enjoy 😋