Beef, Cheese and Mushroom Quesadilla Bento
by San Miguel Purefoods
1/2 cup chopped onions
1 cup sliced button mushrooms
1/2 cup MAGNOLIA NUTRI-OIL
1 tbsp sugar
350 grams MONTEREY GROUND BEEF
1 tsp iodized fine salt
1 tsp pepper
6 pc store-bought 6” flour tortillas
1 (185 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1 bundle romaine lettuce
50 grams green grapes
50 grams red grapes
Instructions:
1. Sauté onions and mushrooms in oil over medium heat. Add sugar and continue to sauté for another minute.
2. Add beef, salt and pepper and cook for 5 minutes. Set aside.
3. Put 1/2 cup of cooked beef mixture in the center of a flour tortilla, spread a bit then add cheese.
4. Top with another flour tortilla.
5. Using non-stick pan, cook quesadilla for 1 minute on each side or until cheese melts.
6. Line lettuce in a bento or lunch box. Slice quesadillas then put on top of lettuce with grapes on the side.
Makes 3 servings.
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