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Wild Mushroom Quesadillas
2 tablespoons olive oil
1 large onion minced
2 cloves garlic, peeled and minced
1 roasted, canned jalapeño pepper, chopped
1/2 pound crimini or white button mushrooms, including stems, coarsely
chopped
1/2 teaspoon salt
1/8 teaspoons black pepper
4 (10-inch) flour tortillas
1/2 cup (4 oz.) shredded Swiss or Gouda cheese
1. Heat the olive oil in medium-sized skillet over medium-high heat. Add
the onion and garlic and sauté 4 to 6 minutes, or until soft. Add the
jalapeño pepper and mushrooms. Sauté 5 to 7 minutes, or until the
mushrooms are soft. Season with salt and black pepper. Drain to
remove any remaining cooking liquid.
2. Evenly sprinkle two tortillas with half of the cheese up to 1/2-inch from
the edge. Evenly spread mushroom filling over cheese. Sprinkle
cheese on top of each and cover with remaining two tortillas.
3. Place on preheated Quesadilla Maker, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with sour cream, if desired.
Makes 2 quesadillas, 12 pieces
15
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Table des Matières
