Mushroom And Cheese Quesadillas With Fresh Mango Salsa
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.
Ingredients:
- 8 ounces Monterey Jack cheese
- Vegetable oil, as needed
- 1 pound mixed fresh mushrooms, thinly sliced (such as white, portabella and shiitake)
- 1 can (4.5 ounces) mild green chilies, well drained
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 (6-inch) flour tortillas
- Fresh Mango Salsa (recipe follows)
Directions:
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
