PEPPER QUESADILLAS

For the tortilla:

1. In a medium-sized bowl add baking mix, baking powder, and 1 tsp of fajita mix.
2. In a separate bowl add remaining tortilla ingredients. Stir well and allow to stand for 5 minutes until thickened.
3. Pour the thickened mixture into the bowl of dry ingredients, and knead into a dough.
4. Dust a clean worktop surface with the low protein baking mix, and divide the dough into six equal parts.
5. Use a rolling pin to roll each part into 6 inch diameter circles.
6. Heat a dry frying pan over medium heat, and cook each tortilla for 30–60 seconds, until slightly brown on each side.
7. Set the tortillas aside to cool.

For the filling:

1. Heat oil in a large frying pan over medium heat.
2. Sauté mushrooms, onions, and peppers in the oil for about 5 minutes until soft.
3. Add cilantro and garlic, and continue to sauté for another 5 minutes.
4. Add 2 tsp of fajita mix and stir well until vegetables are coated.
5. Spread 1/3 of the pepper mixture onto a tortilla and sprinkle with 1/3 of the cheese shreds.
6. Place a tortilla on top.
7. Repeat steps 5 and 6 two more times.
8. Place each quesadilla in a panini press or a frying pan, and heat until the tortillas are golden and the cheese is melted.

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