Recipes : Wild Mushroom Quesadillas with Warm Black Bean Salsa : Food Network

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Wild Mushroom Quesadillas with Warm Black Bean Salsa
Recipe courtesy Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the
pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly
sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
4 large flour tortillas, 12 inches in diameter
2 cups shredded sharp white cheddar

Salsa:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper

Directions
Heat a medium nonstick skillet over medium heat. Add
the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black
pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender,

then remove from heat. Transfer the mushrooms to a dish and return the skillet to
the stove over medium heat.

Add another turn of extra-virgin olive oil to the skillet and add the onions,
garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to
the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt
and pepper. Transfer warm salsa to a serving dish.

Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add
a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then
turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover
the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the
tortilla over top of the filling and gently press down with a spatula. Cook the
filled quesadilla 30 seconds to a minute longer on each side to lightly brown and

crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting
board or transfer to a warm oven to hold, then repeat with remaining quesadilla
ingredients.

Cut each quesadilla into wedges and serve with warm salsa for topping.