Friday, May 6, 2011
Mushroom Fontina Quesadilla
Recipe from Everyday Food Magazine
Adapted and Husband-Tested in
’s Kitchen Alice
Here’s an idea for a nice tummy filling Meatless Monday lunch. It tastes great hot from the skillet, but it’s also nice at room temperature. You could make this in advance and then heat it up in the microwave at work. The original recipe called for the addition of spicy salami, but we tried it meatless and the mushrooms are so meaty that we didn’t miss the meat at all. Lost River Market & Deli sells a nice variety of different types of flour tortillas. We always have some in our fridge to make quick sandwiches like this one.
2 flour tortillas (I used the spinach variety at
Market & Deli.) Lost River
1 Tablespoon olive oil
½ pound mushrooms, thinly sliced (I used cremini mushrooms.)
Freshly ground pepper
1 cup fontina cheese, grated
2 cups baby salad greens, arugula or baby spinach
1 carrot, scrubbed or peeled and thinly sliced
Alice’s A+ Salad Dressing (This recipe is on the blog, but here’s what you’ll need to make it: fresh lemon, orange or lime juice from 1 or 2 citrus fruits, 2 cloves of fresh garlic, olive oil, Kosher salt and freshly ground pepper)
In a large nonstick skillet, heat the olive oil. Add the mushroom slices and cook, stirring occasionally, until golden brown, about 8 minutes or so. Season with salt and pepper. (If the mushrooms begin to stick, just add a Tablespoon of water to the pan and allow it to evaporate.)
Place the mushrooms and then the cheese on top of one of the flour tortillas. Place the other flour tortilla on top. Carefully place the quesadilla back in the skillet. Allow to cook until the bottom tortilla becomes brown and the cheese has melted. Carefully flip over the quesadilla and allow it to brown a bit on the other side. This takes no more than a minute.
Place the quesadilla on a cutting board and slice into six wedges.
Toss the salad greens and carrot slices with the salad dressing and serve along side the quesadillas.