Quesadillas De Hongos Recipe

ingredients

2 pounds white button mushrooms, sliced
2 tablespoons olive oil
1 teaspoon salt
6 plain or whole-wheat flour tortillas
2 cups shredded Cheddar or Monterey Jack cheese
2 ripe avocados, peeled, pitted and thinly sliced
6 tablespoons fresh cilantro leaves (optional)
salsa verde, for garnish
diced tomatoes, for garnish

directions

NOTE: This recipe can be prepared on grill or stove top.

If Grilling: Preheat grill. Toss mushrooms with oil, sprinkle with salt. Cook mushrooms in grill basket, in batches if necessary. Cook about 6-10 minutes per side, until deep brown in color.

If Sauteing: Heat olive oil in large non-stick skillet over medium-high heat. Add single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms are browned on one side. Add salt, flip mushrooms and cook another 5 minutes.

While mushrooms cook, assemble quesadillas: Distribute half the cheeses and all avocado slices on left half of all tortillas. When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese.

Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side. Transfer to cutting board, cut into wedges and serve with salsa verde and tomatoes.

nutrition data

Nutritional data has not been calculated yet.