Time 20m Yield Two quesadillas Number Of Ingredients 11 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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.
Yield 2 quesadillas Number Of Ingredients 12 Steps:
Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit. Add the spinach and cook until spinach has wilted. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla. Add the scramble, top with more cheese and fold the tortilla in half. Cook for 6 minutes over medium heat, flipping half way. Serve with salsa and garnish with fresh parsley. Enjoy!
Time 20m Yield 2 Number Of Ingredients 10 Steps:
Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more. Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Time 35m Yield 16 Number Of Ingredients 7 Steps:
Prepare spinach according to package directions. Drain and pat dry. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Time 35m Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper. Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 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.
Yield Serves 2 Number Of Ingredients 3 Steps:
Heat a skillet over medium-high heat. Place the tortilla in the pan and cook for about 1 minute, until it begins to bubble. Flip the tortilla over and sprinkle cheese all over the top. Once the cheese begins to melt, top half of the tortilla with mushrooms, and fold in half. Cook for 2 minutes on each side, until the cheese is melted and everything is hot. Remove the quesadilla from the heat, open, and add your choice of stuffings.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total. Bake quesadillas about 5 minutes, or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired. MICROWAVE METHOD:. Spray a microwave-safe casserole with vegetable oil. Add mushrooms, onion and garlic. Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice. Stir in cilantro. Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter. Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.
Time 10m Yield 1 quesadilla Number Of Ingredients 3 Steps:
Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom. Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out solidifies and turns brown, 2 to 3 minutes. Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
Time 40m Yield Six 6-inch quesadillas Number Of Ingredients 11 Steps:
In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined. Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed. Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close. Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.
