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Wild Mushroom Quesadillas with Warm Black Bean Salsa Recipe

Wild Mushroom Quesadillas with Warm Black Bean Salsa

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 41-50 of 56

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  • on January 10, 2006

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    These are just awesome! Make sure to use sharp or extra sharp cheddar. Tasty .... a family hit!

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  • on January 01, 2006

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    The dish was excellent, but we used a partial can of Rotel instead of the sundried tomatoes. Also suggest adding chicken strips. Overall, the dish was very easy to make and very tasty!

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  • on December 26, 2005

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    I used this recipe for a charity event called "Men Can Cook". I used 8" tortillas, an electric griddle to finalize the pre-cooked mushrooms with the cheese and salsa. A home run.

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  • on September 11, 2005

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    so good and easy. the hardest part is the chopping

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  • on April 04, 2005

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    One of our new favorites. We will make this over & over again!!

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  • on January 19, 2005

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    We enjoyed the quesadillas, and loved the salsa! I will make the salsa again and again.

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  • on January 17, 2005

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    This recipe was excellent and incorporated many different, great flavors. The salsa is even great the next day with chips. It was a great appetizer for the football games.

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  • on December 18, 2004

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    The sun dried tomatoes in the salsa really add a nice flavor along with the smoky BBQ sauce. Tasted just as great re-heated the next day!

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  • on November 18, 2004

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    I made the salsa with a few alterations - only a tablespoon of barbecue sauce, 1 1/2 cups of corn and I made the quesadillas w/o the mushrooms. It's hearty enough to be a nice lunch or finger food for parties!

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  • on November 17, 2004

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    This was delicious and so easy to do! I just used regular mushrooms, but it was tasty just the same. My family enjoyed it also. Can't wait to make it again, especially the salsa!

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