Mushrooms do work in a quesadilla, and when paired with the correct cheese (like manchego) and filling (think roasted jalapeños and fresh tomatillo salsa), they can be absolutely divine. Dollop with a little bit of sour cream and serve with a cold Mexican beer and I'm almost in heaven. To give mushroom quesadillas a try — you won't be disappointed, I promise! —
2 jalapeño chiles
2 tsp. canola oil
6 oz. cremini mushrooms, sliced (1 1/2 cups)
1/4 tsp. ground black pepper
4 (8-inch) whole-wheat tortillas
6 Tbs. shredded manchego cheese
1/2 cup prepared salsa verde
Cilantro sprigs for garnish, optional
- Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
- Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
- Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.
- Main Dishes, Other