Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 quesadillas
Number Of Ingredients 16
Steps:
- Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
- Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
- Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
- Cut each quesadilla into wedges and serve with warm salsa for topping.
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Mohamed Jaward
[email protected]Overall, I thought the quesadillas were good. I would make them again, but I would make a few changes to the recipe.
wwe xxx
[email protected]I would have liked the salsa to be a bit spicier.
Yaradu Abdullah
[email protected]The quesadillas were a bit too greasy for my taste.
Verena Robinson
[email protected]I've made these quesadillas several times and they're always a hit. They're perfect for a quick and easy meal.
Barbie Fields
[email protected]I made these quesadillas for my kids and they loved them. They're a great way to get them to eat their vegetables.
alick mutonga
[email protected]These quesadillas were the perfect comfort food on a cold night.
gina girl
[email protected]I thought the quesadillas were a bit bland. I would add more seasoning next time.
Imran Nawab
[email protected]The recipe was easy to follow and the quesadillas turned out great. I would definitely recommend this recipe.
Samba Sarr
[email protected]I would have liked the quesadillas to be a bit crispier.
Seraj Rahat
[email protected]The quesadillas were a bit messy to eat, but they were worth it.
abdulai iddrisu seidu
[email protected]I used a variety of wild mushrooms and they all worked well in this recipe.
Aakash Chand
[email protected]These quesadillas were easy to make and didn't take long at all. I'll definitely be making them again.
Dalia Abulazm
[email protected]I substituted mozzarella cheese for the cheddar and they were still delicious.
Happy Das
[email protected]The salsa was the perfect complement to the quesadillas. It was flavorful and had just the right amount of spice.
Abush Fekadu
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them!
Niclyn Govender
[email protected]These quesadillas were a hit with my family! The combination of wild mushrooms, black bean salsa, and cheese was delicious.