Mushroom Quesadillas
By: Robin Duke
Published: Wednesday, October 23, 2013 - 11:10am

Ingredients




1 tablespoon butter
200 g mushrooms (oyster, cremini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
Lime crema:  ½ cup sour cream,  zest of ½ lime,  squeeze lime juice

Preparation

1 Prepare lime crema by combining all ingredients. Set aside. 2 Melt butter in a skillet over medium-high heat. Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat. 3 Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides. 4 Slice and serve with lime crema, green onions. cilantro, and salsa of choice. If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.