8 x soft 6 or 8 inch 'La Banderita' flour tortillas
2 tbs. olive oil plus extra for brushing
350g mixed mushrooms, sliced
Truffle, freshly shaved
2 clove garlic, chopped
2 sprigs parsley, finely chopped
250g mozzarella, coarsely grated
Salt and pepper
Lime, to serve
Prep Time: 5 mins
Coooking Time: 20 mins
Heat oil in a large frypan over a high heat and add the mushrooms. Sauté for 3-4 minutes to soften and allow them to become lightly golden. Season with salt and pepper. Add the garlic and parsley and cook for a further minute.
Sprinkle half of the cheese on four of the tortillas. Divide the mushroom mixture on top, followed by the shaved truffle. Then add the remaining cheese. Sandwich the last 4 tortillas on top.
Brush the quesadilla with oil and heat a large pan over a medium heat. Working with one quesadilla at a time, cook for 1-2 minute until golden and the cheese begins to melt. Carefully flip and cook for a further 1-2 minutes. Repeat with the remaining. Cut into quarters and serve with a cheek of lime.
