Wild Mushroom Quesadillas with Warm Black Bean Salsa

Name: Wild Mushroom Quesadillas with Warm Black Bean Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters smoky barbecue sauce; 1 can black beans, drained; 4 servings Coarse black pepper and salt; 237 milliliters frozen corn kernels; 16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced; 4 12-inchs flour tortillas, 12 inches in diameter; 1 Tbsp (3 sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried; 2 cloves garlic, chopped; 1 jalapeno pepper, seeded and chopped; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 2 Tbsps extra-virgin olive oil, 2 turns of the pan, plus some for drizzling; 1 small onion, chopped; 4 servings Salt and freshly ground black pepper; 473 milliliters shredded sharp white cheddar; 12 shiitake mushrooms, thinly sliced, stems discarded; 118 milliliters sun-dried tomatoes in oil, chopped

Wild Mushroom Quesadillas with Warm Black Bean Salsa might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 36g of protein, 39g of fat, and a total of 938 calories. For $4.91 per serving, you get a hor d'oeuvre that serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up flour tortillas, garlic, sharp cheddar, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

Heat a medium nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme.

Ingredients you will need

Black Pepper

Mushrooms

Thyme

Salt

Cooking Oil

Equipment you will use

Frying Pan

Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat.

Ingredients you will need

Mushrooms

Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Stove

Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Jalapeno Pepper

Salt And Pepper

Barbecue Sauce

Tomato

Garlic

Onion

Beans

Salsa

Corn

Equipment you will use

Frying Pan

Transfer warm salsa to a serving dish.

Ingredients you will need

Salsa

Heat a griddle pan or large nonstick skillet over medium to medium high heat.

Equipment you will use

Frying Pan

Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese.

Ingredients you will need

Tortilla

Cheese

Mushrooms

Equipment you will use

Spatula

Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.

Equipment you will use

Cutting Board

Oven

Cut each quesadilla into wedges and serve with warm salsa for topping.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

118milliliters

smoky barbecue sauce 1can

black beans, drained 4servings

Coarse black pepper and salt 237milliliters

frozen corn kernels 16

crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced 412-inchs

flour tortillas, 12 inches in diameter 1Tbsp

(3 sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried 2cloves

garlic, chopped 1

jalapeno pepper, seeded and chopped 1Tbsp

extra-virgin olive oil, 1 turn of the pan 2Tbsps

extra-virgin olive oil, 2 turns of the pan, plus some for drizzling 1small

onion, chopped 4servings

Salt and freshly ground black pepper 473milliliters

shredded sharp white cheddar 12

shiitake mushrooms, thinly sliced, stems discarded 118milliliters

sun-dried tomatoes in oil, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.