Crispy Cheese And Mushroom Quesadillas

Crispy, tacky quesadillas come together in just mins! To make those a extra complete meal, we upload mushrooms to the mix. They make a brief snack, or a full meal with a salad or soup at the aspect.

Crispy Cheese And Mushroom Quesadillas

These mushroom quesadillas take the on the spot “plain cheese” version a step further, however with handiest approximately 10 extra minutes of time. The praise is ingesting more veggies—or as a minimum, one greater vegetable! Plus, the earthy taste of mushrooms is specially true with corn tortillas!

Depending on my mood and my energy level, i might serve those as a meal with soup foraged from my freezer, or alongside a huge inexperienced salad. They also are great for a quick snack.

Crispy Cheese And Mushroom Quesadillas

INGREDIENTS :

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
  • 1 clove garlic, finely chopped
  • 1/2 bunch scallions, thinly sliced
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination
  • A small handful of fresh cilantro leaves
  • 10 (6-inch) corn tortillas

To Serve:

  • Salsa
  • JalapeƱo peppers

INSTRUCTIONS :
  1. Cook the mushrooms: In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.
  2. Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.
  3.  Assemble and cook the quesadillas: Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)
  4. Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.
  5. Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.
  6. Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)
  7.  Serve: Cut each quesadilla into quarters as they finish cooking and serve while hot.
  8. Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeƱos, if you like.

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