Tip: Swap the mushrooms with another ingredient your kids will prefer if they are not big mushroom fans. You can also add Danish feta to this recipe!
Ingredients:
4 Whole wheat wraps
1 packet of West Peak Meats Streaky bacon
1 red onion, sliced
3 cloves of garlic, chopped roughly by hand
2 hands of spinach, chopped
Olive oil for cooking
Salt and pepper
Mayonnaise (we use B Well mayonnaise – thick and creamy)
BBQ sauce
Cheddar cheese, grated
Feta (optional)
Method:
Pan fry the bacon and set aside. In the same pan, add the red onions and mushrooms, season with pepper and salt and fry until softened. Remove and set aside.
Using the same pan, add the garlic and pan fry briefly, then add the spinach and fry until wilted. Add the mushroom mix to the spinach, combine and set aside.
Take one flour tortilla and spread it with mayo. Add a little bit of BBQ sauce, then place pieces of streaky bacon, followed by the spinach and mushroom mixture and finally the cheese. Top with a second tortilla.
Heat a large non-stick pan with a little olive oil. Place the quesadillas in the poan and cover it with a lid. Use a plate to flip the quesadilla and fry the other side until the cheese has melted. Serve warm with sour cream and avocado or just as is.