Mushroom and Fontina Quesadillas

Name: Mushroom and Fontina Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 8-inchs (8-inch) whole wheat flour tortillas; 28 grams 1/4 cup shredded fontina cheese, divided; 1 Tbsp finely chopped jalapeño pepper; 591 milliliters finely chopped portobello mushroom caps; 1 Tbsp finely chopped red onion; 0 teaspoons salt; 946 milliliters finely chopped shiitake mushrooms

Mushroom and Fontin A mixture of flour tortillas, salt, jalapeño pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion and jalapeo; saut 2 minutes.

Ingredients you will need

Onion

Add mushrooms and salt; saut 5 minutes or until moisture evaporates.

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Mushrooms

Salt

Remove mushroom mixture from pan; keep warm.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese.

Ingredients you will need

Tortilla

Mushrooms

Cheese

Equipment you will use

Paper Towels

Frying Pan

Cut each quesadilla into 4 wedges.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

48-inchs

(8-inch) whole wheat flour tortillas 28grams

1/4 cup shredded fontina cheese, divided 1Tbsp

finely chopped jalapeño pepper 591milliliters

finely chopped portobello mushroom caps 1Tbsp

finely chopped red onion 0teaspoons

salt 946milliliters

finely chopped shiitake mushrooms

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.