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Wild Mushroom Quesadillas
    Ingredients
  • Vegetable Oil for Coating
  • 1 Mild Green Chile Such as Anaheim or Poblano
  • 2 tablespoons Unsalted Butter
  • 1/4 pound Fresh Wild Mushrooms, such as porcini, changerelles, morels, shiitakes, or portobellos, finely chopped
  • 1 tablespoon Pure Chile Powder
  • 2 Cloves Garlic, minced
  • 1/4 cup Salsa
  • Salt and Freshly Ground Pepper
  • 4 Large Flour Tortillas
  • 2 cups Shredded Monterey Jack Cheese

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    Directions
  1. Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack. Grill the green chile directly over high heat, turning to char and blister it on all sides, 5-7 minutes. Transfer to a paper bag, close the bag, and let cool for 10 minutes. Peel the chile and cut open to remove the seeds and stem. Mince and set aside.
  2. In a frying pan over medium-high heat, melt the butter. Add the mushrooms, minced chile, chile powder, and garlic, and saute for 5-6 minutes for fresh mushrooms, 3-4 minutes for leftover grilled mushrooms. Stir in the salsa and season to taste with salt and pepper. Remove from the heat and let cool to room temperature.
  3. Grill the tortillas on one side only until soft and lightly grill-marked, 2-3 minutes. On a work surface, lay out flat 4 sheets of aluminum foil slightly larger than the tortillas. Coat the foil with vegetable oil. Place a tortilla on each piece of foil, grilled side down, and spoon 1/4 of the musroom mixture and 1/4 of the cheese on one half of heach torilla. Fold the tortillas over the mixture and pinch the edges together with your fingers. Do not overfill tortillas. Fold the foil over the filled tortillas and crimp the edges to seal.
  4. Grill the quesadilla packets directly over high heat, turning them once, 4-5 minutes on each side. Remove a packet from the grill and open the foil to take a peek. The cheese should be melted and the torillas lightly golden and crisp. Grill 1-2 minutes longer if needed. Remove the foil and serve.
Servings: 4