This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Frontera's Grill Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens
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- #11033
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
vegetable oil
4 flour tortillas (8" in diameter)
1/2 cup thinly sliced mushroom caps
1/3 cup coarsely crumbled fresh goat cheese
1/4 cup sliced and pitted kalamata olives
1/2 cup salsa
2 cups frisee leaves
1 tablespoon fresh lime juice or white vinegar
1/4 teaspoon salt
1/4 cup fresh cilantro
additional salsa, if desired
directions
Heat oven to 500 degrees F. Brush 2 cookie sheets with vegetable oil.
Place 2 tortillas on each sheet. Sprinkle mushrooms, cheeses and olives on tortillas almost to edges. Drizzle 2 tbsp of the salsa over each quesadilla.
Bake each cookie sheet about 5 minutes or until tortillas are crispy underneath and cheese is melted.
While quesadillas are baking, toss frisee, lime juice, salt and cilantro in medium bowl.
Place each quesadilla on a warmed plate and top with frisee mixture. Serve immediately with additional salsa.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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