TGIF, Part 2

by Cate on March 12, 2005

Menu tonight went as planned with appearances from both Garlicky Mushroom Quesadillas and Samosa Quesadillas. First time out for the Mushroom ones, and as Rachael Ray would say, “Yum-o!” They smelled amazing while cooking (garlic and mushrooms – how could you go wrong?), were very simple to make and absolutely delicious. My only comment is that there’s no way I could have gotten four complete quesadillas from the recipe as written — I managed to get one 10″ quesadilla. Just a heads up.

Garlicky Mushroom Quesadillas
2 T extra virgin olive oil
12 oz cremini or button mushrooms, trimmed and thickly sliced
4 medium garlic cloves
minced freshly ground pepper
8 8-inch flour tortillas
5 oz cheddar or Monterey Jack cheese, shredded

Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside. Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with remaining 4 tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Serve immediately. I served them with a dollop of sour cream for dipping.

I also served Samosa Quesadillas, a tried-and-true in our house. Another flavorful, but super simple recipe. I serve these with a dipping sauce made up of sour cream and Major Grey’s Chutney.

Samosa Quesadillas
2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato (or use Simply Potatoes {already mashed potatoes} from your grocery store’s refrigerated section)
1/4 cup frozen green peas, thawed
1 tablespoon soy sauce
8 (6-inch) flour tortillas
1 cup shredded Muenster cheese

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.

Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.

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