Red Chard And Mushroom Quesadillas Recipes

MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with foil.
• Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
• Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
• This should take about 5 minutes.
• Add remaining butter.
• Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
• Season the mushrooms with chili powder and salt and cook for 1 more minute.
• Stir in the chopped cilantro and set aside.
• Toast the tortillas using any method you prefer, until slightly blistered.
• Place the tortillas on the prepared baking sheet.
• Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
• Fold the other half of the tortilla over the filling.
• Lay another sheet of foil over the quesadillas.
• Bake until the cheese melts, 12-15 minutes.
• Serve whole or slice into wedges.
• Serve garnishes on side.

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.

SWEET RED PEPPER & MUSHROOM QUESADILLAS

Steps:

• Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
• Stir in tomatoes& peppers; simmer another 5 minutes.
• Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
• Top with cheese& remaining tortillas.
• Bake at 350F for 10 minutes or until cheese melts.
• Cut into quarters& serve with salsa, sour cream& guacamole.

SIMPLE ONION MUSHROOM QUESADILLAS

Steps:

• Heat a skillet to medium heat and fry onion in a bit of oil or butter. When onion is translucent, add mushrooms and cook until mushrooms have released their juice and the onion is a little browned, about 5 minutes or so. Remove and reserve in a bowl when done.
• Using the same skillet, turn the heat down to medium-low: butter one side of a tortilla and place the buttered side down on the skillet, add some onion/mushroom mix and shredded cheddar cheese. Place another tortilla on top, but with the buttered side facing towards you. Cook for a couple minutes, until cheese starts to melt and the bottom tortilla is lightly browned. Flip and repeat. Remove from skillet and repeat with remaining ingredients.
• Cut in quarters and serve. It's good on it's own, or with typical condiments like sour cream and salsa.

GUADALAJARAN SWISS CHARD QUESADILLAS

Steps:

• Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
• Stir in garlic, chile, cumin and oregano, and saute 2 minutes.
• Add tequila and simmer 1 minute, or until liquid has evaporated.
• Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts.
• Uncover, and cook 3 minutes or until liquid has evaporated.
• Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
• Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
• Slice into wedges and serve.