• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wild Mushroom Quesadillas

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Stephen Ceideburg
  • 4 Or 5 flavorful tomatoes,
  • -diced *
  • 1 Clove garlic, chopped
  • 1/2 Onion, chopped
  • 1 Jalapeno chile, chopped
  • 2 tb Chopped cilantro
  • Salt to taste
  • 1/2 lb Mixed mushrooms **
  • 2 tb Butter or oil (more if
  • -needed)
  • 8 Fresh corn tortillas
  • 1/2 lb Jack cheese, thinly sliced

 Directions

* if good fresh tomatoes aren't in season, use canned ** Shiitake,
chanterelle, oyster, crimini, black chanterelle, wood ear and white), all
coarsely chopped

The contrasting flavors and textures of warm, cheese-filled corn tortillas,
earthy sauteed mushrooms and fresh salsa is a delight.

Combine tomatoes, garlic, onion, chile and. cilantro. Season to taste with
salt and set aside.

Saute mushrooms in butter or oil until lightly browned, about 3 or 4
minutes. Season with salt to taste and set aside.

Heat 1 tortilla on a pan to soften, then place an eighth of the sliced
cheese on one half, fold over and continue to heat, turning, until cheese
is melted. Repeat with remaining tortillas and cheese.

Open cheese-filled tortillas and fill each with a few spoonfuls of sauteed
mushrooms and a spoonful of salsa. Serve immediately.

PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate, 17 g fat (9 g
saturated), 42 mg cholesterol, 214 mg sodium, 6 g fiber.

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