Exotic Mushroom And Goat Cheese Quesadillas Food

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
• Add the garlic and green onions. Saute for 2 minutes.
• Remove from the heat. Stir in the goat cheese.
• Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
• Grill on a flat griddle or in a large skillet on both sides until golden brown.
• Cut each quesadilla into 6 wedges.

EXOTIC MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• 1. Preheat oven to 375°F ( 190°C). Prepare baking sheet by spraying with vegetable oil cooking spray. Set aside. 2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (Reserve the liquid for other uses.) Rinse mushrooms to remove sediment; chop and set aside. 3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté, about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes. 4. Remove from heat. Add goat and Parmesan cheeses and stir until well mixed. Season to taste with salt and pepper. 5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, sprayed side down. Spread a scant ½ cup (125 mL) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges. 6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes. Cut into wedges. Serve warm. Makes 21 wedges, or 8 to 10 appetizer servings

QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA

Steps:

• Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
• Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
• Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
• Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
• Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
• Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.