5-ingredient mushroom quesadillas with spicy sour cream

Step 1/4

• 300 g mixed mushrooms
• 4 tbsp sour cream
• 1½ tsp Tabasco

• knife
• cutting board
• bowl (small)

Thinly slice mushrooms. Mix sour cream and hot sauce together in a small bowl and set aside, adding more hot sauce to your taste.

Step 2/4

• olive oil (for frying)
• butter (for frying)
• salt
• pepper

• frying pan
• cooking spoon
• paper towels

Heat a frying pan over medium. Once hot, add some olive oil and butter to the pan. Once the butter is melted, add sliced mushrooms and cook, stirring occasionally, until the mushrooms start to brown and have released their moisture, approx. 6 min. Season with salt and pepper to taste, then remove and wipe out pan with a paper towel.

Step 3/4

• 2 flour tortillas (large)
• 120 g shredded cheddar cheese

• spatula

Replace wiped out frying pan over medium-high heat. Add a tortilla, then transfer half the cheese over the tortilla evenly. Add half the mushrooms, then wait until the cheese melts and the tortilla is browned. Use a spatula to help you fold the tortilla over itself to create a half moon, press together lightly. Remove to a cutting board and repeat.

Step 4/4

• lime (for serving)
• pickled red onions (for serving)
• cilantro (for garnish)

Slice quesadillas into triangular pieces (about four from each quesadilla) and serve with spicy sour cream, lime wedges, and pickled red onions, as desired. Garnish with cilantro. Enjoy!

Enjoy your meal!