WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 quesadillas
Number Of Ingredients 16
Steps:
- 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 sharp cheddar 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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Robiul Hossin
[email protected]I've made these quesadillas several times now and they're always a hit. They're easy to make and so delicious.
NaturalDavid
[email protected]These quesadillas were amazing! I loved the combination of flavors and the salsa was perfect.
Rukshan Malinda
[email protected]I'm not sure what went wrong, but my quesadillas were a disaster. The mushrooms were slimy and the salsa was too runny.
Kirabo Mariamjamal
[email protected]Yum!
Umair Gondal
[email protected]Meh.
Exotic Sweets
[email protected]These quesadillas were delicious! I'll definitely be making them again.
Rahber Hafeez
[email protected]These quesadillas were a bit bland for my taste. I think I'll add some more spices next time.
William Dennis
[email protected]I had a hard time finding wild mushrooms, so I used regular button mushrooms instead. They still turned out great.
Adwoa Portia
[email protected]These quesadillas were a bit too spicy for me, but my husband loved them. He said they were the best quesadillas he's ever had.
shahzaib web
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these quesadillas. The mushrooms were cooked perfectly and the salsa was delicious.
Jubayer Antor
[email protected]These quesadillas were easy to make and turned out great. I used a variety of wild mushrooms, and they all worked well. The salsa was also very good.
Afra Saiab
[email protected]I love the combination of flavors in this recipe. The mushrooms and black beans are a great match, and the salsa adds a nice kick. I will definitely be making this again.
Kayma Lee
[email protected]These quesadillas were a hit with my family! The mushrooms were perfectly cooked and the salsa was flavorful and fresh. We will definitely be making these again.