Best Mushroom Quesadillas With Succotash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
  • Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

CHEESE AND MUSHROOM QUESADILLAS: QUESADILLAS DE QUESO Y HONGOS



Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos image

Provided by Food Network

Time 1h30m

Yield 8 quesadillas, serving 8

Number Of Ingredients 8

8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
About 1 cup salsa, store-bought or homemade
2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves
Salt

Steps:

  • The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
  • Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
  • Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

Related Topics