| Mushroom Garlic Quesadillas |
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
- 1 tbsp butter
- 1 8 oz package mushrooms, sliced
- 1 clove garlic, minced (1/2 tsp)
- ¼ cup diced green chiles
- 2 cups shredded cheddar/jack blend cheese
- 8 6-8 inch tortillas
- ¼ cup chopped fresh basil
- optional: chopped lettuce, sour cream, avocado, chopped tomatoes
Instructions
- Sautee mushrooms in butter over medium heat, covered, stirring occasionally, until fully soft, about 5 minutes.
- Stir in garlic and green chiles and cook another 2 minutes. Dump into a bowl and set aside.
- In a quesadilla maker or large dry skillet, place a tortilla, spread with ¼ cup cheese, spread about ¼ of the mushroom filling, sprinkle ¼ of basil evenly, then another layer of ¼ cup cheese, and another tortilla.
- If using a quesadilla maker, cook for about 3-5 minutes or until tortilla is lightly browned and cheese fully melted, then remove onto a platter. If using a skillet, cook over medium heat about 3-5 minutes, till cheese is melted; then flip over and cook other side for 3-5 minutes until starting to lightly brown, then place on a serving platter.
- Repeat for remaining 3 quesadillas. If they cool off too much, you can microwave each for 30 sec to 1 minute and serve
- Cut into 6 wedges and serve with lettuce, sour cream, avocado if desired. Enjoy!
Notes
Commentary:
Y'know? Quesadillas are as versatile as sandwiches. Actually they are a kind of sandwich - just with tortillas instead of bread. But I think they can be much more elegant and make great appetizers.
This is a yummy combination of mushrooms, garlic and chiles sauteed in butter and cooked up between two tortillas and shredded cheese. I ate the whole thing for breakfast. It is not low-cal. It occurred to me that this exact recipe would also make a great omelette - just cook up 2-3 beaten eggs in a skillet, top with shredded cheese and the mushroom mixture, and fold over.
You can also make the filling ahead of time and refrigerate it for up to a few days. To make the quesadilla, just heat in the microwave, then assemble the quesadilla in a large skillet, and cook on both sides till cheese is fully melted and tortilla is starting to brown.
So easy and so versatile. Hope you like it!
Y'know? Quesadillas are as versatile as sandwiches. Actually they are a kind of sandwich - just with tortillas instead of bread. But I think they can be much more elegant and make great appetizers.
This is a yummy combination of mushrooms, garlic and chiles sauteed in butter and cooked up between two tortillas and shredded cheese. I ate the whole thing for breakfast. It is not low-cal. It occurred to me that this exact recipe would also make a great omelette - just cook up 2-3 beaten eggs in a skillet, top with shredded cheese and the mushroom mixture, and fold over.
You can also make the filling ahead of time and refrigerate it for up to a few days. To make the quesadilla, just heat in the microwave, then assemble the quesadilla in a large skillet, and cook on both sides till cheese is fully melted and tortilla is starting to brown.
So easy and so versatile. Hope you like it!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/mushroom-garlic-quesadillas/