ingredients

  • 1 Tbsp Extra virgin olive oil
  • 1 Small red onion diced
  • 2 cloves Garlic minced
  • Salt and pepper , to taste
  • 1 ½ cups Button mushrooms , sliced
  • 1 Tbsp Lemon juice
  • 8 strips Bacon cooked
  • Handful of arugula leaves
  • Cheese , grated
  • 1 tsp Extra virgin olive oil
  • Tortillas , large

steps

  1. In a large nonstick pan, heat 1 tbsp oil over medium-high heat. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3-4 minutes. Add mushrooms, and cook until mushrooms are browned, about 5 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean with a paper towel.
  2. Divide bacon, arugula leaves, cheese and mushroom mixture among the tortillas, filling only half. Fold the empty tortilla half over the filling, and close.
  3. Heat remaining oil in skillet over medium-high heat and cook quesadilla until the cheese melts, or until tortilla is crisp. Repeat with remaining quesadillas. On a cutting board, slice quesadillas into desired shape. Serve immediately.