SugarRoti Mushroom & Onion Quesadilla Recipe

ingredients

• 1 SugarRoti Vegetable Nu Spice Package
• 4 tablespoons olive oil or ghee (clarified butter)
• 1 medium yellow onion, finely sliced (approx. 2 cups)
• 1 lb mushroom, finely sliced
• 8 tortillas
• 2 cup of shredded Monterey Jack cheese (make it vegan - use non-dairy alternative)

optional

• medium serrano chili, finely chopped (remove the seeds for a milder spice)
• ¼ cup fresh cilantro, finely chopped

preparation

1. Heat 3 tablespoons of oil in a large saucepan over medium heat. Add SugarRoti Vegetable Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
2. Add onion, serrano and sauté until tender. Add mushroom and cook until onions and mushrooms are soft. Remove from heat and remove chili pepper. (4-5 min).
3. Assemble quesadilla - add remaining oil in a separate skillet over medium heat and lay tortilla in the skillet. Then build the quesadillas by laying cheese on the bottom tortilla, then mushroom & onion mix and cheese and top with second tortilla.  When the quesadilla is golden on first side, carefully flip and cook until the second side is golden.  Repeat until all your quesadillas are done (15-20 min).
4. Serve with salsa and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen