Thursday, September 27

Mushroom & Goat Cheese Quesadillas

Quesadillas are a classic comfort food, but this mushroom version really takes them to a whole new level. A variety of mushrooms (I used white button, cremini, and chanterelle) get sauteed with garlic until brown and tender and then get enveloped in two kinds of cheese and crispy tortillas. Goat cheese is a really nice pairing with mushrooms and provides a nice tang to the dish, but since it doesn't melt as well as hard cheeses I used a classic Monterey Jack to help hold everything together. Cut the quesadillas into wedges for a great appetizer or serve them with salsa and guacamole for a quick meal.

Mushroom & Goat Cheese Quesadillas:
  • Heat 1 tbsp. canola oil in a large skillet until very hot.
  • Add in half of 3/4 lb. sliced mushrooms and cook for 4-5 minutes, stirring once, until golden.
  • Remove the cooked mushrooms, add a little more oil, and cook the rest of them.
  • Add 2 cloves minced garlic in the last minute and then remove the mushrooms from the pan.
  • Season the mushrooms with salt and pepper. If any liquid forms at the bottom of the bowl, pour it off.
  • Wipe the pan clean with a paper towel and let cool slightly. Keep the pan at about medium-high heat.
  • Melt 1 tbsp. butter in the pan and add in 1 tortilla.
  • Sprinkle 1 handful of grated Monterey Jack cheese on top of the tortilla, then sprinkle a handful of the mushrooms and a handful of crumbled goat cheese.
  • Place another tortilla on top and cook for 3-4 minutes, or until the cheese has started to melt and the bottom tortilla is golden brown.
  • Flip the quesadilla and cook for another 2-3 minutes.
  • Repeat to make three more quesadillas.

Serves four