Friday, March 19, 2010

Mushroom-Manchego Quesadillas

(courtesy of Vegetarian Times)


2 jalapeno chiles (or you can use a small can of green chilies - depending on your taste)

2 tsp of olive oil

6 oz cremini mushrooms, sliced

1/4 tsp. ground pepper

4 (8 inch) tortillas (your call - wheat/flour)

6 tbs. manchego cheese (seriously use this cheese - so yummy)

1/2 cup of salsa verde (green salsa)

Cilantro sprigs for garnish (optional)

1. Preheat boiler. Broil jalapenos on a foil-lined baking sheet for 15 minutes, or until blackened - turn once. Transfer to a bowl and let sit for 15 minutes. Then peel and remove the seeds. Chop coarsely.

2. Heat oil in a skillet over medium-high heat. Add mushrooms and pepper, and saute for 3 minutes, or until browned.

3. Sprinkle 2 tortillas with the cheese - evenly. Top with jalapenos, mushrooms, and cover with the remaining tortillas.

4. Broil on a baking sheet for 2-3 minutes per side. Serve with salsa verde and garnish with cilantro.

Notes: You can make this for any number of quesadillas you want. Handle the jalapeno with care - recommend wearing gloves. You can also add other ingredients such as onion, garlic, etc. This is actually really tasty with the Creamy Mushroom Soup recipe.


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