Whoa. Harry Potters. World Cup soccers. An epic Say Yes To The Dress marathon. That was a busy weekend.
I think I need some sleep.
But before I roll out my nap mat, let’s make some quesadillas! Dig!
I absolutely adore mushrooms. They’re meaty and earthy and they remind me of the Smurfs.
I think that mushrooms are a little unexpected in a quesadilla, but they just work so well. Their simple, rustic flavor, combined with sautéed onions, some fresh chile heat, and a super-sized portion of a sharp cheese – perfection. Major.
Can you make these quesadillas during commercial breaks? Yes you can! I totally road-tested their commercial break-ability for you.
For those times when you really need to know if they’ll say yes to that dress. You totally know what I mean, don’t you? Please say that you do.
Okay, so maybe you might need two or three commercial breaks with the whole shredding of the onion thing. It’s worth it, though, because the texture of the shredded onions offers a nice contrast to the mushroom slices.
Plus, you know, you might already be weeping a little, looking at your wedding album that you busted out because you just couldn’t help yourself.
So now is definitely a good time for some onion shredding.
Smelling so good that you’ll have no choice but to say yes to the quesadilla.
Please note that these are like Mushroom Quesadillas Plus. Just a tad gordo. But they flatten out when you bake them, I promise. Plus you can cut them into fourths and enjoy or serve them as quesadilla bites. Attempt to preserve some dignity. Between the tears streaming down your face and the cheese strings on your chin. Yikes.
How can you say no to that?
Seriously?!? Just say yes. Say yes to the cheesy mushroom quesadillas.
4 c. mushrooms, sliced (I opted for 3.5 oz. shiitake mushrooms, 4 oz. baby bella mushrooms, and 4 oz. white button mushrooms. You may select another combination of mushrooms, or you could even choose to go with chanterelles or cremini mushrooms, just don’t skimp on the mushrooms! Please see below for further notes on mushroom preparation.)
2 c. Chihuahua cheese, grated (You may substitute a medium-sharp cheddar cheese for Chihuahua cheese.)
3/4 c. white onion, shredded
1/2 c. red or green jalapeños, minced
1/4 c. + 1 tbsp. canola oil (You may use any light oil here.)
1 tsp. salt
1 tsp. cumin, ground
8- 4-5″ corn tortillas
Preheat oven to 350°.
To prepare the onion, peel and remove the outer layers and one root end. Using the remaining root end to hold the onion together, shred the onion. Remove the remaining root end and set aside.
To prepare the mushrooms, wipe their exteriors clean with a clean, dry cloth (this is how I opt to prepare mushrooms, if you are super nervous about germs, feel free to wash and dry them). Stand the mushrooms on their cap tops and slice them through, including the stem. Discard the rounded ends of each mushroom (again, this is how I choose to prepare mushrooms, but you may opt to remove the stems and retain the rounded edges).
To prepare the jalapeños, remove the rounded bottoms and stems of each chile. Chop to a fine mince, retaining the seeds and inner membrane.
Meanwhile, heat a tablespoon of oil over medium heat in a large sauté pan. Sauté the onions for approximately 5 minutes or until golden, softened and fragrant. Add the remaining oil and mushrooms to the pan and sauté for an additional 5 minutes, stirring often. Remove the cooked mushrooms and onion to a large bowl and toss with the minced chile, cumin and salt.
Assemble the quesadillas by placing four tortillas on a parchment-lined baking sheet. Distribute the quesadilla filling among the four tortillas and then do the same with the cheese. Take your four remaining tortillas and top the quesadillas, pressing firmly to create compact pies.
Bake the quesadillas for 10 minutes and then carefully flip them. Bake for another 10-12 minutes or until the cheese (some of which will likely have oozed out of the sides of the quesadillas – don’t panic! – totally normal) is bubbling and golden. Slice carefully and serve immediately.
YIELD: 4 quesadillas