Mushroom Quesadillas

Name: Mushroom Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps butter, plus more as needed; 1 teaspoons chili powder; 1 sprig Optional garnishes: Sour cream, cilantro salsa; 57 grams crumbled feta cheese, about 1/2 cup; 4 10-inchs (10-inch) flour tortillas; 59 milliliters coarsely chopped fresh cilantro leaves; 1 teaspoons kosher salt; 227 grams grated Monterey jack cheese, about 2 1/2 cups; 283 grams white mushrooms, sliced

Mushroom Quesadillas

The recipe Mushroom Quesadillas could satisfy your Mexican craving in approximately 45 minutes. For $1.79 per serving, you get a hor d'oeuvre that serves 4. Watching your figure? This vegetarian recipe has 552 calories, 24g of protein, and 34g of fat per serving. Head to the store and pick up feta cheese, kosher salt, optional garnishes: cream, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt.

Ingredients you will need

Mushrooms

Shake

Salt

Equipment you will use

Frying Pan

Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.

Ingredients you will need

Chili Powder

Mushrooms

Cilantro

Butter

Salt

Equipment you will use

Frying Pan

Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.)

Ingredients you will need

Tortilla

Toast

Equipment you will use

Frying Pan

Place the tortillas on the prepared baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape.

Ingredients you will need

Monterey Jack Cheese

Mushrooms

Tortilla

Spread

Feta Cheese

Lay another sheet of foil over the quesadillas.

Equipment you will use

Aluminum Foil

Bake until the cheese melts, about 12 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Serve whole or sliced into wedges, with optional garnishes.

Equipment

Ingredients

Servings:

3Tbsps

butter, plus more as needed 1teaspoons

chili powder 1sprig

Optional garnishes: Sour cream, cilantro salsa 57grams

crumbled feta cheese, about 1/2 cup 410-inchs

(10-inch) flour tortillas 59milliliters

coarsely chopped fresh cilantro leaves 1teaspoons

kosher salt 227grams

grated Monterey jack cheese, about 2 1/2 cups 283grams

white mushrooms, sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Drappier Brut Nature André & Michel Pinot Noir Zero Dosage. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.