Open-Faced Quesadillas With Mushrooms And Greens

Open-Faced Quesadillas With Mushrooms And Greens
Open-Faced Quesadillas With Mushrooms And Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup crumbled goat cheese

  • 1/4

    cup sliced pitted olives (such as Kalamata)

  • 1/2

    cup salsa

  • 2

    cups mixed baby greens

  • 1/3

    cup chopped fresh cilantro

  • 1

    tablespoon lime juice

  • 4

    flour tortillas - (7" dia)

  • 1

    cup thinly-sliced white and/or shiitake mushroom caps

  • 3/4

    cup shredded Mexican Chihuahua or Monterey Jack cheese

Directions

Preheat oven to 500 degrees. Lightly oil a baking sheet; arrange tortillas in a single layer. Sprinkle mushrooms, cheeses and olives over the tortillas, dividing evenly. Spoon 2 tablespoons of salsa over each quesadilla. Bake until the tortillas turn crisp and the cheeses melt, about 6 minutes. Meanwhile in a medium-size bowl, place the greens. Add cilantro and lime juice; toss until well blended. Transfer quesadillas to a warm plate. Top with dressed greens and slice into wedges. This recipe yields 4 servings.

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