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Loaded with both provolone and Parmesan cheese, these quesadillas are irresistible!

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  • 2 Dempster’s® Tortillas Original (10 inch)
  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, sliced
  • 1/2 red pepper, sliced
  • 4 white mushrooms, sliced
  • 1 garlic clove, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 6 provolone cheese slices
  • 4 roast beef slices
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 1/2 cup (125 mL) tomato sauce
  • 2 tsp (10 mL) Sriracha hot sauce


In large skillet, heat oil over medium-high heat; sauté onion, pepper, mushrooms, garlic, salt and pepper for 5 to 8 minutes or until vegeta-bles are tender.

Place 2 slices of provolone cheese on one side of each tortilla; divide roast beef, mushroom mixture and Parmesan cheese over top. Place remaining slices of provolone cheese on top; fold tortilla over to en-close filling.

Preheat panini press according to manufacturer’s instructions; cook quesadillas in press for 2 to 3 minutes or until cheese melts. Cut into wedges.

Meanwhile, heat tomato sauce with hot sauce over low heat until sim-mering. Serve quesadillas with sauce.

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