Recipe courtesy of Rick Bayless
Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens
- Level: Easy
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 675
Ingredients
4 flour tortillas
1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes)
1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese
1/3 cup roughly crumbled goat cheese
1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here)
About 1/2 cup any salsa, plus a little more for serving if you wish
2 cups frisee leaves, or mixed baby greens
About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing)
Pinch salt
1/4 cup chopped fresh cilantro
Directions
- Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.