From Our Kitchen

Recipe: Open-faced Quesadillas with Mushrooms and Greens

24 wedges
Portobello Mushrooms


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  • 1 cup thinly sliced crimini or shiitake mushroom caps
  • 4 (7 inch) flour tortillas
  • 3/4 cup shredded Mexican Chihuahua or Monterey Jack cheese
  • 1/3 cup crumbled goat cheese
  • 1/4 cup sliced pitted olives
  • 1/2 cup salsa
  • 2 cups mixed baby greens
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon limejuice

Steps / Directions

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Preheat oven to 500°F.  Lightly oil a baking sheet; arrange tortillas in a single layer.  Sprinkle mushrooms, cheeses and olives over the tortillas, dividing evenly.  Spoon 2 tablespoons of salsa over each quesadilla.  Bake until the tortillas turn crisp and the cheeses melt, about 6 minutes.  Meanwhile in a medium sized bowl, place the greens.  Add cilantro and lime juice; toss until well blended.  Transfer quesadillas to a warm plate.  Top with dresses greens and slice into wedges.