MUSHROOM QUESADILLAS WITH SUCCOTASH

Mushroom Quesadillas with Succotash image

These cheesy mushroom quesadillas are made with flour tortillas- commonly used throughout Northern Mexico and the United States. Whip up a quick side of homemade succotash for added color and crunch!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
12 ounces sliced white mushrooms (5 to 6 cups)
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (about 6 ounces)
1 teaspoon dried oregano (preferably Mexican)
4 10-inch flour tortillas
1 red jalapeno pepper, seeded and thinly sliced
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped

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.

Nutrition Facts : Calories 670, Fat 30 grams, SaturatedFat 16 grams, Cholesterol 38 milligrams, Sodium 1200 milligrams, Carbohydrate 80 grams, Fiber 10 grams, Protein 27 grams, Sugar 5 grams