A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mushroom And Chorizo Quesadillas
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- #85674
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil
5 scallions (spring onions), green and white parts, chopped
1/2 pound cremini or white mushrooms, finely chopped
salt, to taste
freshly ground black pepper, to taste
1/2 pound chorizo sausage, casing removed
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, or to taste
6 flour tortillas (10-inch size)
1 1/2 cup grated Monterey Jack cheese
1/2 cup chopped cilantro (coriander leaves)
directions
Heat the oil in a skillet over moderate heat and saute the scallions, mushrooms, salt and pepper until the mushrooms are tender and the mixture is dry, about 5 minutes. Transfer to a mixing bowl.
In the same skillet, cook the chorizo, garlic and jalapeno until the chorizo is browned, about 5 minutes. Combine with the mushroom mixture and divide among three of the tortillas, spreading it to within about 1 inch of the edges. Top with the grated cheese and cilantro, followed by the remaining tortillas.
Using a large spatula, transfer to a hot grill and grill over hot coals until the tortillas have grill marks and the cheese has melted, about 1 minute per side. Cut into wedges and serve immediately.
added by
LadyEvanBaker
nutrition data
Nutritional data has not been calculated yet.
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