Mushroom Watercress Quesadillas

Name: Mushroom Watercress Quesadillas
Ingredients: 8 ounces cremini or baby bella mushrooms; 1 tablespoon butte; ¼ teaspoon garlic salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 1 cup fresh B&W Watercress, chopped; 2 cups mozzarella cheese (or your favorite melting cheese); ¼ cup sour cream; 6 (6-inch) flour tortillas; These quesadillas are best served fresh, but you can store them in an airtight container in; the fridge for up to 2 days. To reheat, simply cook them on a skillet or comal over medium; heat until the tortillas are crisp and the cheese is melted again.; Enjoy the fresh flavors and versatility of this easy, delicious dish!

bwqualitygrowers.com

Quick & flavorful Mushroom Watercress Quesadillas, combining mushrooms, mozzarella, & watercress. A simple, healthy twist on a classic meal packed with vitamins A, C, & K.

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Cooking tools:

Cutting board
Chef's knife
Paper towel
Skillet
Stove
Spoon
Mixing bowl
Comal
Spatula

Ingredients

8 ounces cremini or baby bella mushrooms
1 tablespoon butte
¼ teaspoon garlic salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup fresh B&W Watercress, chopped
2 cups mozzarella cheese (or your favorite melting cheese)
¼ cup sour cream
6 (6-inch) flour tortillas
These quesadillas are best served fresh, but you can store them in an airtight container in
the fridge for up to 2 days. To reheat, simply cook them on a skillet or comal over medium
heat until the tortillas are crisp and the cheese is melted again.
Enjoy the fresh flavors and versatility of this easy, delicious dish!