Recipe courtesy of Alex Guarnaschelli
Mushroom Quesadilla with Blender Avocado Salsa
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- Level: Intermediate
- Total: 2 hr 5 min (includes chilling time)
- Active: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 29 mg
- Sodium
- 945 mg
Imagine a tray of mixed roasted mushrooms, sizzling as they emerge from the oven, mixed with spinach and cheese, all combined into a piping hot quesadilla. It starts with good mushrooms and making sure they are clean. If the mushrooms are dirty, wash and dry them just before cooking so they don’t sit, soaking wet, in the refrigerator. If the mushrooms are just slightly dirty on the surface, wipe them clean with a damp towel. I love a combination of mushrooms that are easy to find, but feel free to add whatever you like to the mix. Lion's mane or oyster mushrooms are also easy to use and meaty. For the salsa, more seeds and ribs make the heat, so add more in if you want the spice level to climb. You can also add a dash of hot sauce and serve it on the side with the quesadillas.
- Level: Intermediate
- Total: 2 hr 5 min (includes chilling time)
- Active: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 29 mg
- Sodium
- 945 mg
Ingredients
Quesadilla:
Salsa:
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Directions
- Preheat the oven to 375 degrees F.
- For the quesadilla: Drizzle 2 tablespoons olive oil on a rimmed sheet pan fitted with parchment. Arrange the creminis, shiitakes and portobellos on the pan in a single layer and sprinkle with the shallots, smoked paprika, salt, pepper and 2 tablespoons water. Roast the mushrooms until they are tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the pumpkin seeds.
- In a large sauté pan, heat 1/2 tablespoon olive oil over medium heat. When oil begins to smoke lightly, add half the spinach and shut off the heat. Season with salt and wilt 1 to 2 minutes, stirring, then transfer to a baking sheet to cool. Repeat with the other half of the spinach. Grate lime zest over the spinach.
- Cut a straight line halfway into the middle of the first tortilla. Spread cheese on the upper left quarter of the tortilla. Spread mushrooms on the upper right quarter of the tortilla. Spread cheese on the lower right quarter and the spinach on the lower left. Working clockwise, fold the upper left over the upper right. Fold the upper to the bottom right and then to the lower left. Repeat with the fillings and remaining 5 tortillas. Arrange them in a single layer on a baking sheet. Top with another baking sheet and refrigerate for at least 30 minutes and up to 6 hours.
- For the salsa: In the blender, combine the cilantro, scallions, tomatillos, avocado, garlic, jalapeño, cayenne and a pinch of salt. Blend until mostly smooth. Season with a little lime zest and juice. Like it spicier? Add more jalapeño, especially the seeds. Set aside.
- Cook the quesadillas: In a large sauté pan, heat 1 tablespoon oil until it smokes lightly. Add 3 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Cook for an additional 2 to 3 minutes, then place the pan in the oven. Cook until hot in the center, 5 to 8 minutes. Transfer to a flat surface. Repeat with the remaining quesadillas. Alternatively, cook them all in a single layer on a large griddle or 2 to 3 skillets and transfer to a baking sheet to warm in the oven.
- Arrange the quesadillas on a platter and serve with the bowl of salsa on the side. Serve with extra lime wedges, sour cream and hot sauce on the side, if desired.
