Mushroom Quesadillas With Succotash Food

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MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
  • Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

MUSHROOM QUESADILLAS, HEALTHY



Mushroom Quesadillas, Healthy image

While this serves 6 keep in mind that these are HEALTHY portions. If your feeding teenage boys you'll be lucky to get 2 servings. However, you'll feel better knowing that they are eating good for them food. I actually reccomend the micro method on this one.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
24 inches whole wheat tortillas
6 tablespoons shredded low-fat monterey jack pepper cheese or 6 tablespoons low-fat cheddar cheese
salsa (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
  • Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
  • Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
  • Place on a baking sheet.
  • Repeat with remaining ingredients to make 3 quesadillas total.
  • Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
  • Cut each quesadilla into 4 wedges.
  • Serve warm with salsa if desired.
  • MICROWAVE METHOD:.
  • Spray a microwave-safe casserole with vegetable oil.
  • Add mushrooms, onion and garlic.
  • Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
  • Stir in cilantro.
  • Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
  • Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.

Nutrition Facts : Calories 13.5, Fat 0.1, Sodium 2.6, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.4

CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS



Crispy Mushroom, Spinach and Avocado Quesadillas image

Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.

Provided by Cookie and Kate

Categories     Main

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1/2 red onion, chopped
salt
8 to 10 ounces cremini mushrooms (AKA baby bellas), thinly sliced
6 ounces baby spinach, roughly chopped
1/2 small lime, juiced
2 1/2 cups shredded raw Jack or cheddar cheese, divided
2 avocados from Mexico, cut into thin slices
4 medium whole wheat tortillas
jarred red salsa

Steps:

  • In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
  • Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
  • Heat a medium to large skillet (preferably cast iron) on the stove over medium heat. Place one quesadilla (or two, if they fit) into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.

Nutrition Facts : Calories 542 calories, Sugar 2.4 g, Sodium 852.8 mg, Fat 40.7 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 10 g, Protein 24.3 g, Cholesterol 75 mg

MUSHROOM QUESADILLAS WITH SUCCOTASH



Mushroom Quesadillas with Succotash image

These cheesy mushroom quesadillas are made with flour tortillas- commonly used throughout Northern Mexico and the United States. Whip up a quick side of homemade succotash for added color and crunch!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
12 ounces sliced white mushrooms (5 to 6 cups)
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (about 6 ounces)
1 teaspoon dried oregano (preferably Mexican)
4 10-inch flour tortillas
1 red jalapeno pepper, seeded and thinly sliced
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped

Steps:

  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  • Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  • Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.

Nutrition Facts : Calories 670, Fat 30 grams, SaturatedFat 16 grams, Cholesterol 38 milligrams, Sodium 1200 milligrams, Carbohydrate 80 grams, Fiber 10 grams, Protein 27 grams, Sugar 5 grams

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

SPINACH-AND-MUSHROOM QUESADILLAS



Spinach-and-Mushroom Quesadillas image

Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 tablespoons canola oil
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 ounces (about 8 cups) prewashed spinach, shredded
Coarse salt and ground pepper
8 flour tortillas (8-inch)
8 ounces (2 cups) pepper Jack cheese, shredded

Steps:

  • Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
  • Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
  • Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
  • Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  • Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups shredded Monterey Jack cheese
Salsa and guacamole, optional

Steps:

  • In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

This recipe came from the foodtv website and I think that it was from the How to Boil Water series. I did revise slightly. Anyway, it is a great recipe.

Provided by Jellyqueen

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
10 ounces button mushrooms, sliced
3/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves (may use less if you desire)
4 10-inch flour tortillas
8 ounces grated monterey jack pepper cheese
2 ounces crumbled feta cheese
sour cream
salsa, as desired

Steps:

  • Preheat oven to 350 degrees F.
  • Line baking sheet with foil.
  • Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
  • Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
  • This should take about 5 minutes.
  • Add remaining butter.
  • Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
  • Season the mushrooms with chili powder and salt and cook for 1 more minute.
  • Stir in the chopped cilantro and set aside.
  • Toast the tortillas using any method you prefer, until slightly blistered.
  • Place the tortillas on the prepared baking sheet.
  • Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
  • Fold the other half of the tortilla over the filling.
  • Lay another sheet of foil over the quesadillas.
  • Bake until the cheese melts, 12-15 minutes.
  • Serve whole or slice into wedges.
  • Serve garnishes on side.

Nutrition Facts : Calories 564.2, Fat 34.8, SaturatedFat 19.9, Cholesterol 86.7, Sodium 1205.3, Carbohydrate 39.7, Fiber 3.1, Sugar 3.5, Protein 24.3

MUSHROOM QUESADILLA



Mushroom Quesadilla image

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated

Steps:

  • Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  • Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  • Season with salt & pepper.
  • Divide the mushrooms & cheese between the four tortillas, fold in half.
  • Serve with salsa, quacamole & sour cream (Optional).

SUCCOTASH



Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

  • Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  • Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  • Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

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From pinterest.ca


MUSHROOM QUESADILLAS | RECIPE CART
mushroom quesadillas. 4.0 (275) cooking.nytimes.com. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes. Total: 20 minutes Servings: 2 Cost: $ 18.96 /servingAuthor: Martha Rose Shulman. corn tortillas mushroom gluten free healthy vegetarian. Ingredients. Remove All · Remove Spices · Remove Staples. 1 tablespoon extra virgin olive oil …
From getrecipecart.com


SUCCOTASH WITH MUSHROOMS AND ROMANO BEST RECIPES
Steps: Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender.
From cookingtoday.net


CHEESY MUSHROOM QUESADILLAS WITH SUMMER SUCCOTASH - MARCEL'S …
Cheesy Mushroom Quesadillas with Summer Succotash. 23:00:45. Print. Ingredients. 3 tablespoons unsalted butter; 12 ounces sliced white mushrooms (5 to 6 cups) Kosher salt and freshly ground pepper; 3 roasted hatch peppers, thinly sliced ; 1 clove garlic, minced; 1 1/2 cups grated havarti cheese (about 6 ounces) 1 teaspoon dried oregano …
From marcelsculinaryexperience.com


HOW TO MAKE MUSHROOM QUESADILLAS - THE TORTILLA CHANNEL
Season the mushrooms with quesadilla seasoning and stir. Let the mushrooms brown. This will take about 3 minutes. Take the pan off the heat and put the mushroom mixture in a separate bowl. Heat the skillet again over medium heat and add olive oil. Add a tortilla to the pan. Divide the mushrooms into four equal parts and put 1/4 of the mushrooms ...
From thetortillachannel.com


MUSHROOM QUESADILLAS - CLOSET COOKING
2 tortillas. directions. Heat the oil in a pan. Add the onion and mushrooms and saute until caramelized, about 20-30 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the broth, deglaze the pan and saute until the liquid has been absorbed. Remove from heat and mix in the parsley.
From closetcooking.com


MUSHROOM QUESADILLAS WITH SUCCOTASH | FOOD NETWORK RECIPES, QUESADILLA, SUCCOTASH
May 8, 2017 - Get Mushroom Quesadillas with Succotash Recipe from Food Network
From pinterest.co.uk


SUCCOTASH QUESADILLAS RECIPE | MYRECIPES
Heat a large skillet over medium heat until hot. Coat each tortilla on both sides with cooking spray. Place 1 tortilla in pan; spread 1/2 cup succotash mixture over tortilla. Fold in half, and cook 45 seconds on each side or until golden. Remove from pan, and keep warm. Repeat with remaining tortillas and succotash mixture.
From myrecipes.com


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