Mushroom and Manchego Quesadillas

A cherry tomato salsa brings a bright flavor to this quick dish. Round out the meal with a salad of baby lettuce, radishes and red onion. For a special treat, replace the creminis with wild mushrooms such as chanterelles or morels.

 

Mushroom and Manchego Quesadillas

 

1 1/2 serrano chilies

2/3 cup cherry tomatoes or pear tomatoes, quartered

2 Tbs. minced fresh cilantro

1 green onion, white and green portions, thinly sliced

Coarse kosher salt and freshly ground pepper, to taste

2 Tbs. olive oil

2 large shallots, minced

10 oz. cremini mushrooms, sliced

6 small corn tortillas

5 oz. Manchego cheese, shredded (about 1 1/2 cups)

 

Seed and chop the whole chili and set aside. Seed and mince the remaining 1/2 chili. In a small bowl, stir together the tomatoes, cilantro, green onion and minced chili. Season the salsa with salt and pepper. Set aside.

 

In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the shallots and stir until fragrant, about 1 minute. Add the mushrooms and chopped chili, and season with salt and pepper. Sauté until the juices evaporate, about 5 minutes. Taste and adjust the seasonings.

 

Heat a griddle or large fry pan over medium-low heat. Add 2 tortillas and cook until softened slightly, about 30 seconds. Turn the tortillas over. Spread 1/4 cup of the cheese over half of each tortilla, leaving a border around the edges. Spread 1/4 cup of the mushroom mixture over the cheese on each one. Fold the empty side of the tortillas over the filling and press lightly. Cook, turning once, until light golden and crisp, about 3 minutes per side. Transfer to warmed plates. Repeat with the remaining tortillas, cheese and mushroom mixture, adding more tortillas to the griddle after folding the quesadillas in half.

 

Divide the quesadillas between warmed plates. Serve immediately with the salsa. Serves 2.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.