Wild mushroom quesadillas

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
4 \N Or 5 flavorful tomatoes, diced *
1 \N Clove garlic, chopped
½ \N Onion, chopped
1 \N Jalapeno chile, chopped
2 tablespoons Chopped cilantro
\N \N Salt to taste
½ pounds Mixed mushrooms **
2 tablespoons Butter or oil (more if needed)
8 \N Fresh corn tortillas
½ pounds Jack cheese, thinly sliced

* if good fresh tomatoes aren't in season, use canned ** Shiitake, chanterelle, oyster, crimini, black chanterelle, wood ear and white), all coarsely chopped

The contrasting flavors and textures of warm, cheese-filled corn tortillas, earthy sauteed mushrooms and fresh salsa is a delight.

Combine tomatoes, garlic, onion, chile and. cilantro. Season to taste with salt and set aside.

Saute mushrooms in butter or oil until lightly browned, about 3 or 4 minutes. Season with salt to taste and set aside.

Heat 1 tortilla on a pan to soften, then place an eighth of the sliced cheese on one half, fold over and continue to heat, turning, until cheese is melted. Repeat with remaining tortillas and cheese.

Open cheese-filled tortillas and fill each with a few spoonfuls of sauteed mushrooms and a spoonful of salsa. Serve immediately.

PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate, 17 g fat (9 g saturated), 42 mg cholesterol, 214 mg sodium, 6 g fiber.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

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