Beef, flavorful mushrooms, onions and Provolone cheese make a winning combination.
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1 cup thinly sliced onions
1 (6-ounce) package (2 1/2 cups) sliced crimini mushrooms or button mushrooms
1/4 teaspoon pepper
4 (8-inch) fat free flour tortillas
1 tablespoon Land O Lakes® Butter, melted
4 (1-ounce) slices deli roast beef, cut into strips
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into strips
Heat oven to 375°F.
Combine onions, mushrooms and pepper in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until onions are softened.
Brush 1 side of each tortilla with butter. Place tortillas, buttered-side down, on baking sheet. To assemble quesadillas, layer each tortilla with 1/4 mushroom mixture, 1/4 roast beef and 1/4 cheese. Fold tortillas in half.
Bake 10-12 minutes or until light golden brown and cheese is melted. Cut each quesadilla into 4 wedges.
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