Candied Mushroom Quesadilla

This recipe is one of my favourite lunch meals and I make it, conservatively, four times a week.

Ingredients	Prep Time: 10 minutes
Grated Cheese to taste	Cook Time: 3 minutes
6 Large Mushrooms	Servings: 1 big quesadilla
Half a Pepper
1/4 Cup Onions
Table spoon of Garlic
1 Table Spoon Brown Sugar
Splash of Soya Sauce
Splash of Olive Oil
2 Tortillas

Step 1: Chop the mushrooms vertically into thin slices. Usually I can cut each mushroom into 6 slices. Dice the peppers and onions. Grate the cheese for faster melting. Set aside. The quesadilla will cook fast, so it's best to prepare the toppings before you start cooking.

Step 2: In a large pan, heat the splash of olive oil over medium low heat. Once warm, add the chopped mushrooms. Sauté until semi-soft, about two minutes. Then, add the peppers, onions and garlic. If you're using the large, pre-chopped containers in oil from Super Store like we do, you can add a little of the oil from the garlic container. Sauté. Once soft, add in the brown sugar and soya sauce and let candy but not harden. Transfer the veggie mixture to another bowl, leaving the candied sauce in the bottom of the pan.

Step 3: Quickly place one tortilla in the pan and let soak up the sauce in the bottom of the pan. Add the cheese and cover to allow to melt. Make sure to check the bottom of the tortilla occasionally so it doesn't burn. Once the cheese is almost melted, add the mushroom mixture and top with the second tortilla.

Step 4: Flip the quesadilla and allow for the other side to cook in the pan and soak up the remaining sauce.

Step 5: Once the cheese is melted, transfer the tortilla to a plate and enjoy! The quesadilla should be crunchy and sweet on the outside. Watch out, it's very drippy!