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Mushroom Quesadilla

Mushroom Quesadilla  is a scrumptious appetizer or main dish with just the right amount of green chile heat. Make a batch of the filling and quickly assemble the quesadillas for an awesome treat.

Mushroom Quesadilla is a scrumptious appetizer or main dish with just the right amount of green chile heat. Make a batch of the filling and quickly assemble the quesadillas for an awesome treat.

This turned out to be an amazing dinner last night. Really gourmet! I happened to hit just the right balance of flavors on this one. This is something I would definitely serve at a party … or it could be dinner. Once you make the filling you can just assemble little quesadillas using small tortillas or big ones that you cut into wedges with a pizza cutter.

I used 505 Southwestern green chile, which comes in a jar in Costco and most grocery stores. If using fresh frozen chiles, I’d suggest a Hatch Hot, Sandia, or Mosco chile.

Hope you enjoy this one!

Mushroom Quesadilla
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 4 8-inch tortillas
  • 1 lb mushrooms, sliced ¼ to ½ inch
  • 3 tbsp olive oil
  • ⅓ cup minced onion
  • 2 large cloves garlic, minced
  • ⅓ cup 505 diced green chile (a hot, flavorful chile)
  • 1 tsp dried leaf oregano
  • 2 tbsp chopped fresh parsley
  • 1 cup sour cream
  • 1½ cup shredded cheese
  • optional: shredded lettuce, chopped tomatoes, avocado for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Put the mushrooms in a plastic bag, pour in 2 tbsp of olive oil, and use your hands to move the mushrooms around so they get coated with olive oil. Or put them in a bowl and stir to coat.
  3. Spread the mushrooms on a baking dish and roast for 15 minutes.
  4. Remove the mushrooms, set the dish at an angle, and push the mushrooms toward the high end to separate the liquid from the mushrooms.
  5. In a large skillet, heat the remaining 1 tbsp olive oil to medium high heat. Saute the onions until soft, then add the garlic and cook another minute.
  6. Add the mushrooms, green chile, oregano, and parsley and saute until mushrooms start to brown.
  7. Add the mushroom liquid and cook another minute or two until liquid has evaporated.
  8. Assemble the first quesadilla on a skillet or quesadilla maker: Spread a thin layer of sour cream on a tortilla, sprinkle with shredded cheese, then top with a layer of the mushroom mixture and another layer of cheese.
  9. Take the second tortilla, spread with a thin layer of sour cream and place it sour cream side down on top.
  10. Cook for several minutes or until tortilla is starting to brown. (If using a skillet, lift it up with a spatula to peek at the underside. With a quesadilla maker, just lift the lid to peek.). If using a skillet, you'll need to flip it and brown the other side. With the quesadilla maker, both sides cook at once.
  11. Cut into wedges with a pizza cutter or knife and serve with shredded lettuce, tomatoes, and avocado if desired.
  12. Enjoy!

 

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