Mushroom And Goat Cheese Quesadilla Food

MUSHROOM AND GOAT CHEESE QUESADILLA

Steps:

• Clean mushrooms and discard stems. Slice mushrooms thinly, about 1/4" thick.Heat olive oil over medium heat. Add sliced mushrooms and saute until brown and soft. Season with salt and pepper. Remove pan from heat and set aside mushrooms.Heat another pan over medium heat. Brush lightly with vegetable oil. Place one tortilla in the pan and toast it until lightly browned on one side. Remove from pan. Spread generously with Scapegoat. Cover the goat cheese with a portion of the sauteed mushrooms. Spread more Scapegoat on another tortilla and place it cheese side down on the mushrooms. Brush pan with more oil, and flip quesadilla into pan so that the other tortilla can brown and the cheese can melt.Repeat with remaining tortillas, mushrooms, and goat cheese.Serve with guacamole, sour cream, sliced scallions, and salsa.

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.

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.