Ingredients

The following ingredients have 2 Servings
  • 4 plain gluten free tortilla wraps (I used Rudis)
  • 1 green bell pepper chopped
  • 1 small yellow onion diced
  • 3-4 cloves garlic chopped
  • 6-8 baby bella mushrooms sliced
  • 1 1/2 tbsp. olive oil divided
  • 1 tbsp. butter
  • 3/4 tsp. garlic powder divided
  • 1/2 tsp. onion powder
  • 4-6 ounces Monterey Jack Cheese
  • optional toppings: tomato and cilantro

Instruction

  • Preheat oven to 350 degrees
  • Line large baking sheet with parchment paper. Brush both sides of tortillas with olive oil and sprinkle with about 1/4 tsp. garlic powder. Lay them flat on pan and lightly toast both sides flipping over after several minutes. Remove from oven and top 2 of the tortillas with mushroom and bell pepper mixture. Then top with cheese. Place other tortilla on top and press together firmly( should have two stuffed Quesadillas).
  • Place back in oven and bake about 10 minutes per side.
  • Remove from oven and top with optional ingredients.
  • Cut into quarters and serve.