*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 !