RisaG posted 12-18-98
* Exported from MasterCook *
Risa's Yummy Mushroom Quesadillas
Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 flour tortillas -- your preferred size
3 mushrooms -- sliced
2 scallions -- sliced
1 leek -- white part sliced
1/2 cup cheddar cheese -- shredded*
1/2 tsp. ancho chile powder -- divided
1/2 tsp. cumin -- divided
1/2 tsp. salt -- divided
Heat 2 nonstick skillets - one 10" and the other 12". Spray both with nonstick cooking spray.
Place the scallions and leeks in the larger skillet. Saute for a few moments until softened.
Add the mushrooms and cook until they soften a bit too. Add the chili powder, cumin and salt and combine together.
When seasoned and veggies are soft, take off the heat.
Meanwhile, in the other smaller skillet, put a tortilla in and warm it through. When heated on one side (let it brown
slightly) flip it over and cook it on the other side.
When done, place it in a towel and close the towel around it. Then do the next tortilla the same way.
Keep cooking the tortillas this way until all 4 are done. Then take two out.
Place 1/4 of the cheese and sprinkle it on one tortilla.
Place 1/2 the mushroom mixture on top of the cheese and
cover it with another 1/4 of the cheese. Place the 2nd tortilla on top.
Put the quesadilla back in the pan and put a cast-iron pan on top of it to weigh it down.
Cook until brown on one side. Then flip it over, put the iron skillet back on and cook it on the other side.
When done, take it out and keep warm in a toaster oven or the oven.
Then make the other quesadilla the same way and cook it the same way. When done, serve with a dollop of sour cream and salsa, or hot sauce.