Wild Mushroom and Goat Cheese Quesadillas

Name: Wild Mushroom and Goat Cheese Quesadillas
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 24 wedges, 6 serving(s)
Ingredients: 8 ounces sliced mushrooms, combination of shiitake and crimini and oyster; 1/4 cup julienned red bell pepper; 1/4 cup julienned green bell pepper; 2 tablespoons olive oil; 1 teaspoon chopped garlic; 2 tablespoons sliced green onions; 7 ounces goat cheese; 8 flour tortillas

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Recipe by GoldsmithLissa

Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)

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READY IN: 23mins

SERVES: 6

YIELD: 24 wedges

UNITS: US

INGREDIENTS

Nutrition

8

ounces sliced mushrooms, combination of shiitake and crimini and oyster
¹⁄₄

cup julienned red bell pepper
¹⁄₄

cup julienned green bell pepper
2

tablespoons olive oil
1

teaspoon chopped garlic
2

tablespoons sliced green onions
7

ounces goat cheese
8

flour tortillas

DIRECTIONS

Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
Add the garlic and green onions. Saute for 2 minutes.
Remove from the heat. Stir in the goat cheese.
Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
Grill on a flat griddle or in a large skillet on both sides until golden brown.
Cut each quesadilla into 6 wedges.

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