Mushroom Quesadillas with Succotash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 30 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 38 milligrams
- Sodium
- 1200 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 10 grams
- Protein
- 27 grams
- Sugar
- 5 grams
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons unsalted butter
12 ounces sliced white mushrooms (5 to 6 cups)
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (about 6 ounces)
1 teaspoon dried oregano (preferably Mexican)
4 10-inch flour tortillas
1 red jalapeno pepper, seeded and thinly sliced
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped
Directions
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
- Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
- Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.