Title: Wild Mushroom Quesadillas
Categories: Mexican, Appetizers
Yield: 4 servings
4 Or 5 flavorful tomatoes, diced *
1 Clove garlic, chopped
1/2 Onion, chopped
1 Jalapeno chile, chopped
2 tb Chopped cilantro
Salt to taste
1/2 lb Mixed mushrooms **
2 tb Butter or oil (more if needed)
8 Fresh corn tortillas
1/2 lb Jack cheese, thinly sliced
* if good fresh tomatoes aren't in season, use canned
chanterelle, oyster, crimini, black chanterelle, wood
ear and white),
all coarsely chopped
The contrasting flavors and textures of warm, cheese-filled
tortillas, earthy sauteed mushrooms and fresh salsa
is a delight.
Combine tomatoes, garlic, onion, chile and. cilantro.
Season to taste
with salt and set aside.
Saute mushrooms in butter or oil until lightly browned,
about 3 or 4
minutes. Season with salt to taste and set aside.
Heat 1 tortilla on a pan to soften, then place an
eighth of the sliced
cheese on one half, fold over and continue to heat,
cheese is melted. Repeat with remaining tortillas
Open cheese-filled tortillas and fill each with a
few spoonfuls of
sauteed mushrooms and a spoonful of salsa. Serve
PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate,
17 g fat
(9 g saturated), 42 mg cholesterol, 214 mg sodium,
6 g fiber.
Marlena Spieler in the San Francisco Chronicle, 9/3/93.