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
salt
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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