Mushroom And Bell Pepper Quesadillas Or Soft Tacos Recipes

MUSHROOM QUESADILLAS

Steps:

• Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

Steps:

• Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
• To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
• Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
• Green Chili Black Beans (page 114)
• Simple tossed salad
• Calories: 287
• Total Fat: 12g
• Protein: 17g
• Carbohydrate: 25g
• Cholesterol: 30mg
• Sodium: 512mg