Quesadillas are basically the taco tuesday verson of grilled cheese, no? And just like grilled cheese, once you have cheese and tortillas, you can basically add in any other additions you want.

All you need is imagination.

And this vegetarian version is my absolute favorite.

It’s easy.

Ingredients:

1 clamshell crimini mushrooms

3 bell peppers, any color, stemmed, seeded and sliced

1 onion, red or regular, peeled and sliced

2 garlic cloves, peeled and thinly sliced

2 Tbsp evoo

1/2 tsp salt

shredded jack cheese

4 burrito sized tortillas

2 Tbsp butter

creamy guac

1 tomato, diced

Directions:

In a large cast iron brasier, heat evoo until shimmering. Add onions, peppers, mushrooms and garlic and salt.

Sauté until vegetables are softened. Remove vegetables from pan, and wipe clean.

Melt butter.

Add tortilla, to melted butter and top with cheese and veggie mixture. Let sit on medium heat until cheese starts to melt.

Fold tortilla in half. Let sit for a few minutes then flip to other side.

Cut quesadilla in 4ths and top with creamy guac and chopped tomatoes.

Repeat for each tortilla.