RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6035
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| Recipe Name: |
Wild Mushroom Quesadillas with Warm Black Bean Salsa - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
1 to taste pepper, black
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Directions:
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. Sauté 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.
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, and then turn it over. Sprinkle ½ cup sharp cheddar over ½ of the flour tortilla. Cover the cheese with ¼ of the cooked sliced mushrooms. Fold the plain ½ 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, and then repeat with remaining quesadilla ingredients.
Cut each quesadilla into wedges and serve with warm salsa for topping. |
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| Nutrition per Serving: |
| Calories: |
645 |
Total Carbs: |
59.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
60.0 |
Fat: |
33.6 |
Protein: |
22.75 |
| Fiber: |
4.25 |
Sodium: |
933.00 |
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