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  • 1 tsp olive oil
  • 1 cup diced onions
  • 1-2 cloves garlic
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • 8-10 mushrooms, sliced thickly
  •  S&P
  • 3 oz brie cheese
  • 4 flour tortillas
  • 3 tbsp fig jam
  • Butter


Preheat oven to 475. Toss sliced mushrooms with oil, S&P, and dried thyme. Roast on sheet pan with foil for about 15 minutes, turning mushrooms halfway through the cooking time.

Saute onions in olive oil over medium heat for 8-10 minutes. Add garlic and 1/2 tsp of the dried thyme. Cook for another 2 minutes.

Heat skillet over medium heat.

Assemble quesadillas with cheese, onions, mushrooms, and more cheese. You can either brush fig jam on the inside of the tortillas or on the side to dip. Rub butter on the skillet and brown quesadillas until crispy, warm, and delicious!


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