Quesadillas with Chiles and Mushrooms
Quesadillas de Chile Poblano y HongoQuesadillas contain more than just melted cheese these days. Here, roasted strips of poblano chile and mushrooms make a special appetizer quesadilla that's cut into wedges. Serve with fresh or bottled salsa, if desired.
Ingrediënten
Makes 4 servings
- 2 large poblano chiles roasted, peeled, seeded, and veins removed
- 2 teaspoons vegetable oil
- 8 medium white or brown button mushrooms thinly sliced
- 2 green onions thinly sliced
- 4 10-inch flour tortillas
- 1 cup shredded Monterey Jack or manchego cheese
Instructies
- Cut the roasted poblano chiles into 1⁄2-inch squares.
- Set aside.
- Heat the oil in a medium skillet and cook the mushrooms until they release their juices and start to brown, 3 to 4 minutes.
- Remove the pan from the heat and stir in the chiles and green onions.
- Lay 2 of the tortillas on a work surface.
- Scatter ¼ cup of cheese on each tortilla.
- Top equally with the mushroom mixture.
- Scatter remaining cheese evenly over the tortillas.
- Top with the remaining tortillas.
- Heat a large dry skillet and toast the quesadillas, 1 at a time, until light brown on both sides and the cheese is melted, 1 to 2 minutes on each side.
- Cut the quesadillas into wedges.
- Serve at once.
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