*Ingredients
°2 original POM® tortillas (10″ in.)
°1 C. (15 mL) olive oil
°1/2 onion, sliced
°1/2 red bell pepper, sliced
°4 white mushrooms, sliced
°1 clove garlic, minced
°1/4 tsp. 1/2 tsp (1 mL) salt and pepper, each
°6 slices of provolone cheese
°4 slices of roast beef
°2 tbsp. parmesan cheese
°1/2 cup (125 mL) tomato sauce
°2 tbsp. 1/2 tsp (10 mL) Sriracha hot sauce
*Preparation
Heat oil in large skillet over medium-high heat; sauté onion, bell pepper, mushrooms, garlic, salt and pepper for 5 to 8 minutes or until vegetables are tender.
Place 2 slices of provolone cheese on half of each tortilla; Divide roast beef, mushroom mixture and Parmesan cheese over tortillas. Top with remaining provolone cheese slices; fold tortilla over to enclose filling.
Preheat panini press according to manufacturer’s directions. Cook the quesadillas for 2 to 3 minutes or until the cheese is melted. Cut into wedges.
Meanwhile, combine tomato sauce and hot sauce and heat over low heat until simmering. Serve the quesadillas with the sauce.
Enjoy !
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