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    You are in: Home / Recipes / Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa Recipe
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    Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Ms. DMAC's Note:

    RR's method of making quesadillas is the best. Try to find it on youtube or watch the episode because there's no baking, no mess, and they turn out so crispy and melty, just like a quesadilla should be ! All you need is a nonstick pan and a spatula. The method here is what I am stressing because you can put anything in a quesadilla, just don't over-stuff! That being said, I absolutely love this recipe. So easy and delicious, not to mention filling!

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    1. 1
      Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.
    5. 5
      Transfer warm salsa to a serving dish.
    6. 6
      Heat a griddle pan or large nonstick skillet over medium to medium high heat.
    7. 7
      Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over.
    8. 8
      Sprinkle 1/2 cup cheese over 1/2 of the flour tortilla.
    9. 9
      Cover the cheese with 1/4 of the cooked sliced mushrooms.
    10. 10
      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.
    11. 11
      Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
    12. 12
      Cut each quesadilla into wedges and serve with warm salsa for topping.

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    Ratings & Reviews:

    • on August 12, 2014


      The salsa is really good and so different, made with BBQ sauce. Quesadillas are good, too. How could a quesadilla not be good?

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa

    Serving Size: 1 (434 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1595.5
    Calories from Fat 668
    Total Fat 74.3 g
    Saturated Fat 28.6 g
    Cholesterol 100.5 mg
    Sodium 3431.1 mg
    Total Carbohydrate 177.6 g
    Dietary Fiber 26.1 g
    Sugars 12.4 g
    Protein 62.7 g

    The following items or measurements are not included:

    cremini mushroom caps

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