Philly Cheesesteak Quesadilla

Ingredients:
2 flour tortillas (plain/plain) bell pepper (diced)
1/2 green bell pepper (diced)
6 oz mushrooms (diced)
3 slices protolone cheese (avoid aged cheese), cut in half divided)
1 tablespoon extra virgin olive oil (divided)
1 clove (garlic), finely chopped
¼ teaspoon sea salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)
2 teaspoons mayonnaise (optional) connected) )
Instructions:
Heat 2 teaspoons of oil in a large pan, add the ground meat when it is hot. Add salt and pepper and cook until the meat is thoroughly cooked. Remove from heat and cover to keep warm.
Meanwhile, finely chop the onion, mushrooms and parsley. Fry the vegetables in the same pan until soft. Add another tablespoon of oil if necessary.
Return the meat to the pan with the minced garlic, stir and cook until the meat is heated through.
Spread mayonnaise (if using) on ​​the bread. Divide the filling between the tortillas and add to one side of the tortilla. Sprinkle with grated cheese and close the tortilla.
Heat the frying pan over medium heat. For the tortilla crisilla, add some oil to the pan. Place the tortillas on the hot skillet and fry until the cheese melts and the outside is golden brown and soft. Turn them once. Slice and serve.