crocodiel Recipe

How to make it

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• 1. First quesadilla: In a small sauté pan melt 1 tablespoon of butter over medium heat; add mushrooms and sauté for 3 to 5 minutes. While mushrooms cook take one La Tortilla Factory teff tortilla and lay flat on a plate. Cover half of the tortilla with ¾ cup grated Monterey Jack cheese. Sprinkle sautéed mushrooms on top of the cheese, add red pepper flakes to taste. Carefully fold the remaining half of tortilla over the mixture making a half circle. In a large frying pan over medium-high heat melt a tablespoon of butter. Carefully slide mushroom and cheese quesadilla into hot pan. Cook 3 to 5 minutes or until lightly browned and crispy. Carefully flip tortilla over and brown on the other side. Slide crisp quesadilla onto a cutting board and slice like a pizza into four slices. Keep warm while the other quesadillas cook. 2. Second quesadilla: Take another tortilla and lay flat on a plate. Sprinkle half of the tortilla with ¾ cup of Monterey Jack cheese. Then spread ½ cup Pico de Gallo on top of the cheese, add red pepper flakes to taste. Fold the other half of tortilla over cheese and Pico. Cook according to instructions from the first quesadilla using the same pan and adding another tablespoon of butter to the pan. Slice quesadilla into four slices and keep warm. 3. Third quesadilla: Lay a tortilla on a plate; sprinkle half the tortilla with remaining Monterey Jack cheese. Sprinkle chopped chicken and ¼ cup Pico de Gallo over cheese, add red pepper flakes to taste. Fold the tortilla as before and cook according to the first quesadilla adding another tablespoon of butter to the pan. Slide onto a cutting board slice into four slices.