INGREDIENTS

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 

DIRECTIONS

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.

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