Contributed by: NAPSA
Enjoy Crisp Quesadillas with a Meaty Mushroom Filling (NAPSA) - Build a tortilla "sandwich" with a tasty filling, pan fry your creation and what do you have? A Mexican classic called a quesadilla, which is catching on in restaurants across the country. Making this Mexican-style specialty at home is simple once you know how. As for what's inside, the options are unlimited!
One great quesadilla combo consists of sauteed white mushrooms with a hint of garlic and green chiles, and Monterey Jack cheese melted on top. Accented with a zingy mango salsa, these crisp quesadillas are perfect as a light meal with a salad or on a buffet table. Cut in wedges, they can be passed on a platter as an hors d'oeuvre.
When you buy fresh mushrooms for quesadillas-or any other purpose-be sure to refrigerate them in a paper bag, not plastic.
Cut Monterey Jack in thin slices; set aside.
In a large skillet, over medium-high heat, heat 2 tablespoons oil until hot. Add mushrooms; cook and stir for 2 minutes; remove 1 cup for garnish; set aside.
To remaining mushrooms, add green chilies, onion, garlic, salt and black pepper; cook and stir until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer; remove from heat.
To assemble quesadillas: Spoon mushroom mixture on 4 tortillas, dividing evenly. Top with cheese slices and remaining tortillas.
In the cleaned skillet, over medium-high heat, heat 1 teaspoon vegetable oil. Add 1 quesadilla (pressing down lightly with spatula); cook until lightly browned on both sides and cheese melts, about 1 minute.
Remove from skillet; keep warm. Repeat with remaining quesadillas using additional oil as needed.
Cut quesadillas in wedges; top with reserved mushrooms and Fresh Mango Salsa.
Fresh Mango Salsa:
In a small bowl, combine 2 cups diced fresh mango or peaches, 2 tablespoons fresh lime juice, 1 to 2 tablespoons chopped fresh cilantro leaves, 1 tablespoon finely chopped fresh jalapeo and 1/4 teaspoon salt.
Serving Size: Makes 4 quesadillas & 2 cups of sauce
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