These Garlic Mushroom Quesadillas are a quick and super tasty lunch, full of Mexican flavour. Perfect for lunch with a salad or as a starter for a Mexican fiesta!
Heat 1 tablespoon Olive oil in a large pan and cook 400 g Mushrooms and 2 Onion for 10 minutes, until softened.
Add 4 Garlic clove and 4 tablespoon Fresh coriander (cilantro) and cook for a further 3 minutes.
Divide half of the 40 g Cheddar cheese to cover two of the 4 Whole wheat tortilla wraps.
Separate the mushroom mixture between the two tortillas and spread so it covers it.
Sprinkle the other half of the 40 g Cheddar cheese over the mushrooms.
Top with the other tortillas. Add the quesadilla to a dry pan and cook until the cheese has melted and the tortilla is golden. Flipping half way through.
Cut each quesadilla into 6 and serve with Salsa and Guacamole.