Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

Makes 18 wedges

Ingredients

• 1/2 oz (14 g) dried mushrooms (I used porcini)
• 1/3 cup sun-dried tomatoes
• 1 tablespoon olive oil
• 1 small red onion or large shallot, finely chopped
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• 8 oz (250 g) button mushrooms, rinsed and sliced
• 1 to 2 jalapeños, seeded and thinly sliced
• sea salt to taste
• fresh cracked black pepper to taste
• 1/4 cup fresh parsley or cilantro, trimmed and chopped
• 5 oz (140 g) soft goat cheese at room temperature, crumbled
• 1/2 cup Fontina cheese, grated
• 6 6- or 7-inch soft tortillas

Instructions

1. Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside.
2. Heat the oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated.
3. Stir in the sun-dried tomatoes and jalapeños and cook for another few minutes. Season with salt and pepper and stir in the parsley or cilantro. Remove from the heat.
4. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses.
5. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 3 tortillas. Spread the mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly.
6. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side.
7. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa.

Content and Image from foodandspice