CORN, MUSHROOM, ONION & CHEESE QUESADILLAS

By ldelmas

Serves 8

Ingredients

• Ingredients:
• Filling:
• 1 lb sliced button mushrooms
• 4 ears of corn, with the corn cut off the cobs, or 2 cups frozen corn
• 1/2 large onion, julienned
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/8 cup sherry (optional)
• 2 tsp dried marjoram
• 4 cups grated Chihuahua cheese or Monterey Jack cheese (added during assembly)
• Shells:
• 1/4 cup extra virgin olive oil
• 1 tsp chili powder
• 8 (6" or 8") flour tortillas
• Crema:
• 1 cup sour cream
• 1 Tbsp chopped cilantro
• Juice from 1/2 lime
• 1/4 tsp kosher salt
• 1/2 tsp ground cumin

Preparation

Step 1

Preparation:

Preheat oven to 375°F. Mix together the oil and the chili powder from the ingredients for the Shells and set aside.

To make the filling, mix together the mushrooms, corn, onion, pepper, and olive oil. Transfer to a baking sheet and bake for 15 minutes. Remove from the oven and give the mixture a good stir with a spatula. Return the baking sheet to the oven and continue cooking for another 5 minutes. Remove from the oven again and mix in the sherry and marjoram. Return the baking sheet to the oven and continue cooking for another 5 minutes. Remove from the oven and allow to cool slightly while you prepare the shells.

To make the shells, brush each tortilla with a generous amount of the set-aside chili oil, then flip the tortillas over.

To assemble, sprinkle 1/4 cup of the cheese on one half of a tortilla, then top the cheese with about 1/2 cup of the mushroom mixture. Sprinkle another 1/4 cup of the cheese on top of the mushroom mixture and fold in half, pressing it closed tightly. Repeat with the remaining tortillas.

Place the filled tortillas (quesadillas) on baking sheets and bake in the oven for 10 minutes, or until golden brown.

To make the crema, while the quesadillas are cooking, fold together the sour cream, cilantro, lime juice, salt, and cumin in a small mixing bowl.

Remove the quesadillas from the oven, cut each one into 4 even triangles, and transfer to plates. Serve with the crema and, if desired, your favorite salsa.

Enjoy!