|400.00 g||bacon — rashers|
|400.00 g||portabellini mushrooms — halved|
|30.00 ml||fresh chillies — 573|
|4.00||tortillas — large|
|400.00 g||mozzarella cheese — sliced|
Grill the bacon until crisp. Fry the mushrooms in heated olive oil until lightly browned. Remove from the pan.
Place a tortilla in a non-stick frying pan. Layer half the bacon and half the mushrooms on top, then add half the cheese.
Top with another tortilla. Gently cook on one side for 1 minute, then carefully turn the quesidilla over and heat the other side.
Repeat, using the remaining ingredients. Serve immediately.
Alternatively, cut the quesidillas into quarters and cook in the oven.