Lunche for 5

Smoked Gouda Mushroom Quesadillas

Name: Smoked Gouda Mushroom Quesadillas
Total time: 35 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 yellow onion; 2 bell peppers; 1 tbsp olive oil; 4 tbsp butter; 16 oz fresh sliced white mushrooms; 1 1/4 cup shredded cheese; 10 flour tortillas; sour cream and cilantro and anything else for topping (optional)

$11.40for 435 minServes 5

Flour tortillas hold buttery mushrooms, onions, peppers, and melted cheese cooked in a skillet until crisp.

Photo: pinchofyum.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	0.4 lb	$0.52Typical price
	Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
	Butter$0.40/oz typical	2 oz	$0.80Typical price
	Mushrooms$0.40/oz typical	16 oz	$6.40Typical price
	Cheddar and shredded cheese$0.30/oz typical	5 oz	$1.50Typical price
	Tortillas$0.30 each typical	10	$3.00Typical price
	Sour cream or plain yogurt$0.14/oz typical	0.5 oz	$0.07Typical price
Total for the servings shown		$14.25

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Cheddar and shredded cheese for Mozzarellaabout the same price
Swap Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices

35 minstart to table
Easydifficulty
5servings as written
$$typical cost tier

Mexican Vegetarian Kid-friendly Lunches Back to school

Typical price

$2.85 per serving$11.40 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 yellow onion
2 bell peppers
1 tbsp olive oil
4 tbsp butter
16 oz fresh sliced white mushrooms
1 1/4 cup shredded cheese
10 flour tortillas
sour cream and cilantro and anything else for topping (optional)

Steps

Slice the onion and bell peppers, then warm the olive oil in a 12-inch skillet over medium heat.
Cook the onion and peppers for 5 minutes until softened.
Add the butter and mushrooms, then cook for 8 minutes until the mushrooms release their liquid and brown.
Spread the mushroom mixture and shredded cheese over five tortillas, then top with the remaining tortillas.
Cook each quesadilla in the skillet for 2 to 3 minutes per side until golden and the cheese melts.
Cut the quesadillas into wedges and serve with the listed optional toppings.