Cheesy Mushroom Quesadillas with Summer Succotash

Cheesy Mushroom Quesadillas with Summer Succotash
  1. 3 tablespoons unsalted butter
  2. 12 ounces sliced white mushrooms (5 to 6 cups)
  3. Kosher salt and freshly ground pepper
  4. 3 roasted hatch peppers, thinly sliced
  5. 1 clove garlic, minced
  6. 1 1/2 cups grated havarti cheese (about 6 ounces)
  7. 1 teaspoon dried oregano (preferably Mexican)
  8. 4 10-inch flour tortillas
  9. 1 red jalapeno pepper, seeded and thinly sliced
  10. 2 cups fresh corn
  11. 1 cup frozen lima beans
  12. 1 red pepper, diced
  13. 1/2 red onion, diced
  14. Juice from 2 limes
  15. 1/4 cup olive oil
  16. 2 tablespoons honey
  1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the hatch pepper and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  2. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  3. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  4. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn. Reduce to a simmer and cook, stirring occasionally, about 5 minutes. Season with salt and pepper, to taste. In a separate bowl add diced peppers, onions, lima beans.
  5. Make a vinaigrette with the lime, oil and honey. Combine corn and jalapeƱo to the other veggies and toss with the vinaigrette.
  6. Cut the quesadillas into wedges and serve with the succotash.
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