Broccoli Mushroom Quesadillas

Onion thinly sliced

Not my actual quesadillas.

Garlic cloves, 3 chopped
Jalepeno, fresh, 1 half chopped
Butter
Mushrooms, 1 box fresh chopped
Broccoli, one bag organic frozen
Spring water
Flour, 1 tablespoon & Milk in a small jar, shaken
Mozerella, grated
Cheddar, grated
Parmesan, grated
Flour tortillas

Heat up the butter - medium heat - in a spacious pan.
Add onion, pepper, and garlic and let it get at it but not too long.
Add mushrooms and spin it around a few times.
Let all that brew about a minute maybe two...
Add broccoli. You may have some bigger pieces you need to cut up smaller.
Add just a healthy splash, or two if you feel it, of spring water.
At this point, turn the heat up till you see a bubble in the juice, then turn it all the way down to warm.
Now add your shaken flour/milk jar to thicken the gravy.
Stir it around well.
You may need to add some salt - I did.

Now quesadilla it up!

Butter in a skillet, tortilla down - I always flip mine after the one side heats up so both sides are hot.

Cheeses it, veg it, fold in half and let each side crisp to your liking.

There will be juice! 

This will interfere with your crunch!

Be cautious and either enjoy the juiciness or use a paper towel or baking grate to allow drip-off.

I serve mine with sour cream.

YUM!