12 each 12" Heat Pressed Flour Tortillas (10430)
12 oz. Shitake Mushrooms , sliced
30 oz. Kimchi , thinly sliced
18 oz. Mozzarella Cheese , shredded
3 Tbsp. Parsley , chopped
1.) Pre-heat quesadilla press or large skillet to medium heat.
2.) To build: Sauté 1 oz. shitake mushrooms over medium heat. Place across half the tortilla. Spread 2.5 oz. kimchi across the same half. Top with 1.5 oz. shredded cheese, and sprinkle with 1 tsp. parsley. Fold empty side over, creating a quesadilla.
3.) Place on hot griddle and brown. Flip to brown other side.
4.) To serve: Cut into 3 or 4 pieces.