Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Dice the vegetables.
- 2
Shred the cheese.
- 3
Sauté the onion for 5 minutes.
- 4
Add the bell pepper to the onion and sauté for 3 minutes.
- 5
Add the potatoes and mushrooms to the rest of the vegetables and cook for 15 minutes.
- 6
Add a splash of tomato puree, a little hot Mexican-style tomato sauce, salt, and chicken bouillon.
- 7
Bring to a boil.
- 8
Heat the tortillas with the cheese until the cheese melts.
- 9
Fill the quesadillas with the cooked vegetable mixture.
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