CORN TRUFFLE (HUITLACOCHE) QUESADILLAS
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
- Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
- Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.
Nutrition Facts : Calories 525 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 32.2 g, Fiber 7.8 g, Protein 27 g, SaturatedFat 19.5 g, Sodium 722.9 mg, Sugar 3.1 g
SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA WITH WHITE TRUFFLE OIL
Steps:
- Preheat grill or grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes. Remove and drizzle with white truffle oil.
MUSHROOM QUESADILLAS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
RED CHARD AND MUSHROOM QUESADILLAS
With a satisfying but modest amount of cheese, this dish is a healthier, any-night alternative. From ChowMama blog.
Provided by annh53182
Categories Kid Friendly
Time 30m
Yield 5 quesadillas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through.
- Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender.
- Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can't manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
- Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es).
MUSHROOM QUESADILLA
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
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).
SPINACH AND MUSHROOM QUESADILLAS
This is a recipe, I don't know where it came from! I had it in my recipe file. I have never made it, always meant too :) Posted for the Zaar World Tour 2005.
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 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 a separate skillet over medium heat. Spray quesadillas with veggie spray 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.
MUSHROOM QUESADILLAS, HEALTHY
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
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
CHICKEN MUSHROOM QUESADILLA
This is always requested when all "the boys" come over for a game. You can make the filling ahead of time and just warm up before putting it in the tortillas. I serve this with sour cream, salsa and Zaar posted "Wholly Guacomole". Hope you enjoy!
Provided by TGIF Girl Friday
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add a tad of butter to a fry pan and add onions and mushrooms.
- When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.
- Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.
- Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.
Nutrition Facts : Calories 636.9, Fat 23.8, SaturatedFat 10.3, Cholesterol 55.2, Sodium 1941.4, Carbohydrate 77.8, Fiber 9.5, Sugar 6.8, Protein 28.4
TRUFFLED MUSHROOM QUESADILLA
Sautéing the mushrooms with truffle salt gives the quesadilla a rich, earthy flavor, making this the ultimate comfort food.
Provided by lomiya
Categories One Dish Meal
Time 22m
Yield 1 large quesadilla, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large pan. Sauté mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla.
Nutrition Facts : Calories 525.3, Fat 35.4, SaturatedFat 13.8, Cholesterol 50.3, Sodium 686.5, Carbohydrate 32.4, Fiber 2.3, Sugar 2.1, Protein 19.9
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