Fontina cheese and mushroom quesadilla

Cook Time 20 mins

Servings 4


8 flour tortillas
400g Fontina cheese, cut into thin pieces
300g button mushrooms, finely sliced and sautéed in a little olive oil
Truffle (optional)


Heat a non-stick frying pan over medium heat. Arrange half of the cheese on the four tortillas ensuring a 2cm border is left around each. Now portion out the cooked mushrooms and drizzle with a very small about of truffle oil (optional). Finish with the last of the cheese and finally top with the remaining tortillas. Cook in the pan for 1-2 minutes on each side. The tortillas should be golden on the outside and gooey in the centre.


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