Quesadillas Stuffed with Mushrooms and Goat Cheese

Name: Quesadillas Stuffed with Mushrooms and Goat Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 corn tortillas; 1 Tbsp fresh mint, chopped; 59 milliliters fresh goat cheese; 227 grams low-moisture mozzarella, cut in small dice; 454 grams sliced or quartered mushrooms; 1 teaspoon salt; 59 milliliters shallots, minced; 2 Tbsps unsalted butter; 2 teaspoons vegetable oil

You can never have too many side dish recipes, so give Quesadillas Stuffed with Mushrooms and Goat Cheese a try. This recipe makes 6 servings with 315 calories, 17g of protein, and 16g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of butter, mint, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat the butter in a small skillet over medium-high heat. When the butter has stopped foaming and bubbling, add the mushrooms and sprinkle with salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes.

Ingredients you will need

Mushrooms

Butter

Salt

Equipment you will use

Frying Pan

Sprinkle with shallots and cook until the shallots have softened, the moisture has evaporated and the mushrooms are quite tender, about 5 more minutes.

Ingredients you will need

Mushrooms

Shallot

Remove from the heat and stir in the mint and the goat cheese.

Ingredients you will need

Goat Cheese

Mint

Heat the oil on a griddle over medium heat; use a spatula to distribute it so the surface is evenly covered. If you don’t have a large griddle, you can use a skillet, but you’ll have to cook the quesadillas in more than one batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Add the tortillas and cook on one side until they have softened, 1 to 2 minutes. Flip them to the other side and spoon 3 to 4 tablespoons of the mushroom mixture in the center.

Ingredients you will need

Tortilla

Mushrooms

Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling.Cook until the tortilla begins to brown on one side, about 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2 to 3 minutes more. If some of the melting cheese oozes onto the griddle, that’s even better. Repeat if necessary to use up all of the tortillas and filling.

Ingredients you will need

Melting Cheese

Mozzarella

Tortilla

Equipment you will use

Frying Pan

Spatula

Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made.

Equipment you will use

Oven

Equipment

Frying Pan

Spatula

Oven

Ingredients

Servings:

corn tortillas 1Tbsp

fresh mint, chopped 59milliliters

fresh goat cheese 227grams

low-moisture mozzarella, cut in small dice 454grams

sliced or quartered mushrooms 1teaspoon

salt 59milliliters

shallots, minced 2Tbsps

unsalted butter 2teaspoons

vegetable oil

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. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.