Cheesy Mushroom and Herb Quesadillas with Smoky Salsa
Yield: 4 quesadillas and 2 cups salsa
These quesadillas filled with sautéed mushrooms and onions, just-picked thyme and chives from our garden, and a fabulous mix of mozzarella and goat cheese that keep me deeply vested in the quesadilla game.
Ingredients
- for the cheesy mushroom and herb quesadillas:
- 1 Half Stick (1/4 cup) Land O Lakes® Salted Butter, at room temperature, divided
- 8 oz. fresh mushrooms, sliced
- ⅓ c. chopped yellow onion
- 3 large cloves garlic minced
- kosher salt and freshly ground pepper, to taste
- 1 T. chopped fresh thyme
- 1 T. chopped fresh chives
- 8 8” whole wheat tortillas or plain flour tortillas
- 8 oz. shredded mozzarella cheese
- 4 oz. goat cheese crumbles
- for the smoky salsa:
- 1 15- oz. can fire roasted tomatoes
- 1 large garlic clove, minced
- ¼ c. chopped onion
- ½ c. roughly chopped fresh cilantro
- juice from half a lime
- 1 tsp. cumin
- ½ tsp. smoked paprika or substitute regular paprika
- ¼ tsp. kosher salt
- ¼ tsp. sugar
- ⅛ tsp. chipotle powder
Instructions
for the cheesy mushroom and herb quesadillas:
- If cooking the quesadillas individually in a skillet, rather than all four at once on a large griddle, place a wire rack on top of a baking sheet, and place in the top half of the oven. Preheat oven to 200° F. This will be used to keep cooked quesadillas warm until all four are finished.
- In a large skillet over medium-high heat, melt 3 tablespoons butter. Add mushrooms, onion, and garlic, stirring well. Cook for 6 to 8 minutes, or until mushrooms are tender and onions are soft and translucent. Sprinkle with salt and pepper, to taste. Then add thyme and chives. Stir to incorporate and remove pan from heat.
- Preheat a large griddle (to cook all 4 quesadillas at the same time) or a large skillet (to cook single quesadillas) to medium/medium-high.
- With the remaining 1 tablespoon of butter, spread a thin layer of butter on one side of each tortilla. Place a tortilla buttered side down on a plate and top with one fourth of the mushroom and herb filling, spreading it out evenly. Sprinkle one fourth of the shredded mozzarella and one fourth of the goat cheese on top of the mushroom and herb filling. Then top with another tortilla, buttered side up. Repeat this process three more times, to complete 4 filled quesadillas.
- Place quesadillas on preheated griddle and cook for 2 to 3 minutes per side, or until tortillas are golden brown and cheese is melted. I cook up to 4 quesadillas at a time on a large griddle, but a large skillet could also be used to cook the quesadillas individually. When cooking them one at a time, transfer each cooked quesadilla to the warm baking sheet in the oven to stay warm. Cut into wedges and serve with smoky salsa and sour cream.
for the smoky salsa:
- In the bowl of a food processor, combine all salsa ingredients. Pulse a few times to combine, until salsa is of the desired consistency.
- This salsa can easily be made in advance, and is actually a little better after the ingredients have time to mingle. But I can't deny eating it straight from the bowl of the food processor, either!
Nutrition Information:
Serving: 1 Calories: 414kcal Carbohydrates: 42g Protein: 20g Fat: 19g Saturated Fat: 11g Polyunsaturated Fat: 6g Cholesterol: 38mg Sodium: 897mg Fiber: 8g Sugar: 11g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.