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Open Face Mushroom Quesadillas
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    Open Face Mushroom Quesadillas

  • 4 flour tortilla
  • 1/2 cup mushrooms -- thinly sliced
  • 1/2 cup Monterey jack cheese -- shredded*
  • 1/3 cup goat cheese -- roughly crumbled
  • 1/4 cup black olives -- pitted & sliced
  • 1/2 cup Hot salsa
  • 2 cups mixed mesclun greens
  • 1 tbsp key lime juice
  • salt
  • 1/4 cup cilantro -- chopped
    Garnish:
  • dollop reduced fat sour cream
  • cilantro -- chopped
  • red chiles -- sliced
  • For quesadillas: Heat oven to 450F. Lightly grease a baking sheet and spread out the tortillas on it. Make sure they are in a single layer. Distribute the mushrooms, then the cheeses, and the olives over each. Drizzle a bit of salsa over each, and then set the baking sheet in the oven for 6 minutes, until each are crispy underneath and the cheese is bubbly. Remove from oven.

    For salad part: While the quesadillas are in the oven, toss the mesclun greens with the lime juice and salt in a medium bowl. Add the cilantro and mix.

    To serve: Transfer each quesadilla to a warm plate, top with a portion of the mesclun, right in the center. Garnish each with a dollop of sour cream, a sprinkle of cilantro and a sprinkle of sliced chiles.**

    Serve immediately.

    NOTES : Risa's notes:
    * You can use Monterey Jack, or Pepper Jack, or Cheddar, or any Mexican melting cheeses that you can find in the stores. Chihuahua is good.

    ** If you don't like really hot things, then use mild or medium salsa instead of the hot salsa.

    From: RisaG/Rick Bayless
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Thu, 25 Jul 2002

    *BACK TO RISAG*







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