By Vera Fourie
2 Bell peppers (1 red and 1 yellow)
1 Tablespoon of olive oil
4 Tablespoons of butter, divided
450g Of fresh, sliced white mushrooms
1¼ Cup of shredded cheese (smoked Gouda is a favourite)
10 Flour tortillas
Sour cream and cilantro and anything else for topping
Slice the onion and peppers into thin strips, then heat the olive oil in a large non-stick pan over medium high heat before adding the onions and sautéing them until soft (three to five minutes) . Add the peppers and sauté for five more minutes until soft and roasty-looking on the outside. Transfer to a bowl.
Wipe the pan clean with a paper towel and return to the stove. Add 1½ tablespoons of butter and melt over medium-low heat. Add the mushrooms and sauté until golden brown (five to minutes). Toss in the bowl with the peppers and onions.
Wipe the skillet with a paper towel again and return to the stove. For each quesadilla, melt ½ a tablespoon butter in the pan and layer these ingredients directly into it: tortilla, 2 tablespoons of cheese, ⅓ a cup of pepper-mushroom mixture, 2 more tablespoons of cheese, another tortilla. By the time you’ve layered them, the bottom will probably be getting a little golden brown. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet. (Hold a plate over the top of the tortilla as you flip to keep the filling from falling out.) Slide the tortilla back into the pan and let the quesadilla brown for another two to three minutes on the other side, just enough to turn golden brown and melt the cheese. Remove and cut into wedges (and repeat for the other quesadillas). Top with sour cream, cilantro or anything else you like!