Food Network: Wild Mushroom Quesadillas with Warm Black Bean Salsa

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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

Instructions
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.