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!
- 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
- Preheat oven to 400 degrees.
- 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.
- Spread the mushrooms on a baking dish and roast for 15 minutes.
- Remove the mushrooms, set the dish at an angle, and push the mushrooms toward the high end to separate the liquid from the mushrooms.
- 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.
- Add the mushrooms, green chile, oregano, and parsley and saute until mushrooms start to brown.
- Add the mushroom liquid and cook another minute or two until liquid has evaporated.
- 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.
- Take the second tortilla, spread with a thin layer of sour cream and place it sour cream side down on top.
- 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.
- Cut into wedges with a pizza cutter or knife and serve with shredded lettuce, tomatoes, and avocado if desired.