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Export 9 ingredients for grocery delivery
Step 1
Cook mushrooms – Heat 2 tablespoons of oil in a non-stick frying pan over medium–high heat. Add the mushrooms and cook for 1 minute, using a spatula to toss them regularly. Add the remaining 1 tablespoon oil, toss to coat the mushrooms, then add the chipotle powder, salt and pepper. Cook for a further 1½ minutes until the surface of the mushrooms is golden. Transfer the mushrooms to a bowl and wipe any loose bits out of the pan with a paper towel.
Step 3
Assemble quesadilla – Sprinkle half the cheese on one half of a tortilla, top with half the mushrooms, then fold the other half over. Repeat with the other tortilla.
Step 5
Cook quesadillas – Return the frying pan to the stove on medium heat (no extra oil is needed). Transfer the tortillas to the frying pan and cook for 1½ minutes until crisp and golden. Flip and cook for a further 1 minute until crisp.
Step 7
Serve – Cut each quesadilla in half and serve with sour cream and Pico de Gallo, Guacamole or Avocado Crema for dunking. Finish with a squeeze of lime.
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