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1
First, thinly slice the red onions, bell peppers, zucchini (on the diagonal) and the mushrooms.
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2
Heat 1 tablespoon of butter in a nice hot skillet.
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3
Next, you are going to cook each vegetable individually.
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4
When the skillet is good and hot and the butter is just starting to brown, throw in the onions.
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5
Stir and cook until they get quite brown, about 4 to 5 minutes.
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6
Remove from the skillet and add another tablespoon of butter to the skillet.
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7
Throw in the green pepper and cook until blackish/brown.
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8
Follow with the red bell peppers, again until nicely browned.
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9
Add another tablespoon of butter and make sure your skillet is very hot.
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10
Throw in the zucchini and again, cook until it had a nice brownish/black color starting to emerge.
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11
Remove from the skillet, add another tablespoon of butter and throw in the mushrooms.
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12
While they are cooking, add a splash of red wine.
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13
Cook for 3 or 4 minutes.
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14
Remove and set aside with the rest of the vegetables.
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15
In a skillet over medium-low heat melt a nice coating of butter.
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16
One at a time place the tortillas into the pan with the butter, turning them once.
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17
Cook until golden on both sides.
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18
Repeat with the remaining tortillas, adding butter as you go.
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19
Set all browned tortillas on a plate.
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20
Assemble the quesadillas by placing the desired ingredients inside each tortilla.
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21
Start and end with a helping of cheese, which will help seal your quesadilla so it doesnt fall apart when you eat it.
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22
Place all quesadillas on a baking sheet and bake in a 375-degree oven for 10 to 15 minutes.
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23
Serve with pico de gallo, guacamole and sour cream.
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24
Enjoy!
