Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
2-4
ingredients
- 2 tablespoons extra virgin olive oil
- 16 cremini mushroom caps, sliced thin
- 12 shiitake mushroom caps, sliced thin
- 1 teaspoon coarse black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme leave, chopped
- 4 (12 inch) flour tortillas
- 2 cups shredded monterey jack cheese
-
Salsa
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 (15 ounce) can black beans, drained
- 1 cup frozen corn kernels
- 1⁄2 cup sun-dried tomato packed in oil, chopped
- 1⁄2 cup smoky barbecue sauce
- salt & freshly ground black pepper
directions
- Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet.
- Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
- Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan.
- Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.
- Transfer warm salsa to a serving dish.
- Heat a griddle pan or large nonstick skillet over medium to medium high heat.
- Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over.
- Sprinkle 1/2 cup cheese over 1/2 of the flour tortilla.
- Cover the cheese with 1/4 of the cooked sliced mushrooms.
- Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese.
- Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
- Cut each quesadilla into wedges and serve with warm salsa for topping.
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RECIPE SUBMITTED BY
I am a stay at home mom, and I love to experiment with new recipes. FoodTV is always on and I gain much knowledge tunning into shows like "Good Eats", "30 Minute Meals" and "Paula's Homecooking". This website has been a favorite of mine for a few years but I just joined as a member. For Christmas my husband upgraded me to a premium membership. It has really been worth it. Review my recipes, please!!! Oh and I am also a Tupperware Lady...PM if you want to order from anywhere online!