Today’s Tasty Pick: Smoky Mushroom & Pepper Quesadilla Triangles

Heeey Faaam! Can you believe we have already survived half the week? Happy Wednesday!

I hope you are all doing amazing — and more importantly, I hope those stomachs are rumbling because today… we EAT!

Okay, quick update: remember how I told you I was trying to fix things with mushrooms? Guys… GUYS. I’m delighted to report that the situationship is officially OVER — we are back in a full-blown, committed relationship! No more drama, no more ghosting, no more “it’s not me, it’s you.” We are solid. We are happy. We are mushrooming together for life!

And because love inspires great things, I made you a little something-something: Smoky Mushroom & Pepper Quesadilla Triangles. Do they even need an introduction? Honestly… I’m speechless. Just know they slap. You know I would never feed this fam anything questionable. Y’all are loved too much for that!

Alright, enough talking — let’s cook, my people!
Happy Wednesday & Happy Cooking! Xxx

How to make Smoky Mushroom & Pepper Quesadilla Triangles

Ingredients:

• 1 cup mushrooms, sliced
• ½ red pepper, thinly sliced
• ½ green pepper, thinly sliced
• ½ onion, sliced
• 1 teaspoon olive oil
• ½ teaspoon smoked paprika
• Pinch of garlic powder
• Salt & black pepper
• 2 medium flour tortillas
• ½ cup grated cheese (cheddar or mozzarella)
• Fresh coriander (optional)
• Lemon wedge for serving

Method:

1. Sauté the veggies: Heat olive oil in a pan. Add mushrooms, peppers, and onions. Season with smoked paprika, garlic powder, salt, and pepper. Cook until softened and lightly charred.
2. Build the quesadilla: Place one tortilla in a clean pan. Add cheese on one half, then spoon the smoky mushroom–pepper mix over it. Fold the tortilla in half.
3. Toast until golden: Cook on medium heat until both sides are golden and crispy.
4. Serve: Cut into triangles. Add fresh coriander and a squeeze of lemon.
   
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