Wild Mushroom Quesadillas

Recipe Ingredients

4		Flavorful tomatoes - diced * (4 to 5)
1		Garlic - chopped
1/2		Onion - chopped
1		Jalapeno chile - chopped
2 tablespoons	30ml	Chopped cilantro
		Salt to taste
1/2 lb	227g / 8oz	Mixed mushrooms **
2 tablespoons	30ml	Butter or oil - (more if, needed)
8		Fresh corn tortillas
1/2 lb	227g / 8oz	Jack cheese - thinly sliced

Recipe Instructions

* if good fresh tomatoes aren't in season, use canned ** Shiitake, chanterelle, oyster, crimini, black chanterelle, wood ear and white), all coarsely chopped The contrasting flavors and textures of warm, cheese-filled corn tortillas, earthy sauteed mushrooms and fresh salsa is a delight.

Combine tomatoes, garlic, onion, chile and. cilantro. Season to taste with salt and set aside.

Saute mushrooms in butter or oil until lightly browned, about 3 or 4 minutes. Season with salt to taste and set aside.

Heat 1 tortilla on a pan to soften, then place an eighth of the sliced cheese on one half, fold over and continue to heat, turning, until cheese is melted. Repeat with remaining tortillas and cheese.

Open cheese-filled tortillas and fill each with a few spoonfuls of sauteed mushrooms and a spoonful of salsa. Serve immediately.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.