CulinarySeductions.com
Friday, September 22, 2017
Recipes Menus Videos Photos Articles Cooking 101 Product Reviews Restaurant Reviews Shop
picl

submitnow




Technorati Profile
    Home » Recipes » Appetizers & Starters     Main Courses     Print Recipe    


Wild and Frisky Mushroom Quesadillas



Mood: Cheesy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
I was once told by a sexy young lass that this was the best quesadilla she has ever had. I consider this a great complement, since it came from a gal who has lived in Southern California her entire life. A quesadilla is a large flour tortilla filled with cheese and other Time To Cook:
• Novice cook: 30 minutes
• Experienced cook: 20 minutes
Factoid
Mushrooms are a fungus, which means they have no roots, seeds, flowers or leaves. Health benefits include lots of B-vitamins and selenium, which studies show can help prevent prostate cancer.



Ingredients
• 6 oz of sliced white or crimini mushrooms

• 3 cloves of minced garlic

• 1 small onion, diced

• 1 chopped green pepper

• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It's made with tomatillos and other love

• 1 10 oz bag of Mexican cheese

• 1 packet of 12 inch flour tortillas

• 1 tablespoon of dried thyme

• 1 tablespoon of dried basil

• 1 table spoon of dried parsley

• 1/4 cup of white wine

• 2 tablespoons of butter

• 2 tablespoons of extra virgin olive oil

• Fresh ground pepper and salt, to taste (as needed)

• 1 can of non-stick vegetable spray

Equipment
• Large non-stick skillet (cast iron is what I like best)

• Smaller cast iron pan or something that is heavy which can sit on top of the tortilla and act as a press.

• Cutting board and knife

Preparation (Do it!)
1) Slice your mushrooms and set aside.

2) Mince your garlic, onions and peppers and set aside.

3) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5) Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don't want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.



TrackBack

TrackBack URL for this entry:
http://www.culinaryseductions.com/cgi-bin/mt/mt-tb.cgi/135

« Sexy Stuffed Shrooms | Main | Pleasurable Portobello Steaks »



| | Contact | RSS Feed | Recipe Feed
Copyright © 2010 CulinarySeductions.com



Subscribe to Culinary Seductions