Mushroom Quesadilla with Avocado Cream
Mushroom Quesadilla with Avocado Cream
20 minutes
15 minutes
Appetizers
Ingredients
- 2 teaspoons Fustini's Chipotle olive oil, plus more for toasting the quesadillas
- 12 ounces assorted mushrooms, sliced
- 1/2 white onion, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 to 3 shakes of liquid smoke
- kosher salt and pepper
- 1-2 tablespoons Fustini's Jalapeno Lime balsamic
- 4 flour tortillas
- 6 ounces sharp or smoked cheddar, freshly grated
- red onion for topping
- cotija cheese, for topping
- shredded lettuce, for serving
- 1/3 cup plain Greek yogurt or sour cream
- 1 avocado, chopped
- 1 lime, juiced
- 1/8 teaspoon salt
Directions
- Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms, white onion and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Stir in the paprika and cumin. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat. Deglaze the pan with balsamic, scraping up all the bits of flavor.
- To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla. You can place it on a sheet pan and heat it in a 350 degree F oven for 10-12 minutes or add another drop of olive oil to a skillet and cook the quesadilla on both sides until golden and crispy. Slice and serve immediately with the avocado cream, onions, cotija cheese and shredded lettuce.
- Add ingredients to a blender or food processor and puree until smooth and creamy.
Leave a comment