W i l d M u s h r o om Q u e s a d i l l a s
2 tablespoons olive oil
1 large onion minced
2 cloves garlic, peeled and minced
1 roasted, canned jalapeño pepper, chopped
1/2 pound crimini or white button mushrooms, including stems, coarsely
chopped
1/2 teaspoon salt
1/8 teaspoons black pepper
4 (10-inch) flour tortillas
1/2 cup (4 oz.) shredded Swiss or Gouda cheese
1. Heat the olive oil in medium-sized skillet over medium-high heat. Add
the onion and garlic and sauté 4 to 6 minutes, or until soft. Add the
jalapeño pepper and mushrooms. Sauté 5 to 7 minutes, or until the
mushrooms are soft. Season with salt and black pepper. Drain to
remove any remaining cooking liquid.
2. Evenly sprinkle two tortillas with half of the cheese up to 1/2-inch from
the edge. Evenly spread mushroom filling over cheese. Sprinkle
cheese on top of each and cover with remaining two tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with sour cream, if desired.
Makes 2 quesadillas, 12 pieces
Shrimp Quesadillas
1/2 cup (4 oz.) shredded Monterey Jack cheese
4 (10-inch) flour tortillas
1/4 pound small shrimp, cooked and coarsely chopped
1 cup shredded iceberg lettuce
1/4 cup guacamole or Thousand Island salad dressing
1. Evenly sprinkle two tortillas with half of the cheese, up to 1/2-inch
from the edge. Evenly scatter shrimp and lettuce over cheese. Top
with guacamole or salad dressing. Sprinkle cheese on top of each
and cover with the remaining two tortillas.
2. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with additional guacamole or Thousand Island
dressing, if desired.
Makes 2 quesadillas, 12 pieces
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