Ready in 1h
Try this Wild Mushroom Quesadillas recipe, or contribute your own.
* 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
chipco 2y agoWe used 2 large tomatoes (too many tomatoes makes the quesadilla squishy) more onion & added some green onions. We served these on the side with carne asada. They were delicious.
hannahluvstocook 3y agoThis was very yummy
jamieo 9y agoTop tuck. Made using organic tomatoes off the vine, they do taste better. Served with sour cream and salsa.