Ooh, this looks really great. I would renovate it using Daiya pepper jack cheese shreds and corn tortillas to make it plant-based and gluten-free, just like my food blog: www.reciperenovator.com
Read MoreI made these for dinner last night and they were a huge success. The mushrooms add heartiness and the pepper jack melts beautifully. The flavor is far more complex than the few ingredients would suggest. The only modifications I made were substituting sliced crimini mushrooms for portobellos since they were on sale and making in the style of single tortilla folded in half to ease flipping. The recipe can be made ahead but it came together so quickly I don't think it is necessary.
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