For the tortilla:
1 In a medium-sized bowl add baking mix, baking powder, and 1 tsp of fajita mix.
2 In a separate bowl add remaining tortilla ingredients. Stir well and allow to stand for 5 minutes until thickened.
3 Pour the thickened mixture into the bowl of dry ingredients, and knead into a dough.
4 Dust a clean worktop surface with the low protein baking mix, and divide the dough into six equal parts.
5 Use a rolling pin to roll each part into 6 inch diameter circles.
6 Heat a dry frying pan over medium heat, and cook each tortilla for 30–60 seconds, until slightly brown on each side.
7 Set the tortillas aside to cool.
For the filling:
1 Heat oil in a large frying pan over medium heat.
2 Sauté mushrooms, onions, and peppers in the oil for about 5 minutes until soft.
3 Add cilantro and garlic, and continue to sauté for another 5 minutes.
4 Add 2 tsp of fajita mix and stir well until vegetables are coated.
5 Spread 1/3 of the pepper mixture onto a tortilla and sprinkle with 1/3 of the cheese shreds.
6 Place a tortilla on top.
7 Repeat steps 5 and 6 two more times.
8 Place each quesadilla in a panini press or a frying pan, and heat until the tortillas are golden and the cheese is melted.
NUTRITION INFO PER SERVING (1 quesadilla):
Calories 480 | Protein 2.5 g | Phenylalanine 86 mg