Wild Mushroom Quesadillas
Try this Wild Mushroom Quesadillas recipe, or contribute your own. "Corn" and "Appetizers" are two of the tags cooks chose for Wild Mushroom Quesadillas."Top tuck. Made using organic tomatoes off the vine, they do taste better. Served with sour cream and salsa." - jamieo
Yield: 4 Ready in 1 hours
91 people trying soon
Wild Mushroom Quesadillas Preparation
* if good fresh tomatoes arent 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. PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate, 17 g fat (9 g saturated), 42 mg cholesterol, 214 mg sodium, 6 g fiber. Marlena Spieler in the San Francisco Chronicle, 9/3/93. Posted by Stephen Ceideburg
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Wild Mushroom Quesadillas Reviews
This was very yummy
10 months, 3 weeks, 6 days, 6 hours, 9 minutes ago
Top tuck. Made using organic tomatoes off the vine, they do taste better. Served with sour cream and salsa.
6 years, 10 months, 3 weeks, 4 days, 10 hours, 26 minutes ago