Cheese makes a popular sandwich lling. When joined by mushrooms, sun-dried tomatoes, and jalapeno peppers, these quesadillas are ever so tasty. Of course this is just one idea: consult the sandwich- lling section for more creative foodie treats.
Serves 4 -6 large or 36 tasters
- 15 ml olive oil (1 tablespoon)
- 1 small red onion or large shallot, nely chopped
- 5 ml ground coriander (1 teaspoon)
- 5 ml ground cumin (1 teaspoon)
- 1 ml paprika (1/4 teaspoon)
- 200 g mushrooms, sliced
- 80 ml sun-dried tomatoes (1/3 cup), chopped nely
- 1 to 2 jalapeno peppers, seeded and thinly sliced
- Sea salt to taste
- Freshly-ground black pepper to taste
- 60 ml fresh parsley or coriander, trimmed and chopped 140 g soft goat’s cheese at room temperature, crumbled 60 g mature Cheddar cheese, grated (125 ml) (1/2 cup) 6 x soft tortillas
- Heat the oil in a large frying pan over medium heat.
- Add onion or shallot to the pan and saute for 5 minutes or until transparent. Add the spices tothe pan, stir for another minute, and then increase the heat slightly. Add the mushrooms, stirring well to coat.
- Cook for another 3 – 5 minutes or until the mushrooms begin to brown and most of their liquidhas evaporated.
- Stir in the sun-dried tomatoes and jalapenos, and cook for another few minutes. Season, and stir in the parsley or coriander. Remove from the heat.
- Allow the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses.
- To assemble the quesadillas, sprinkle the remaining grated Cheddar cheese evenly over 3 tortillas.
- Spread the mushroom mixture evenly over and then dot with the remaining goat’s cheese.
- Top each one with the remaining tortillas, and press down rely. use a panini-toaster/griller or electric grill or electric frying pan (if demonstrating the latter two, the quesadillas will need to be turned over during the cooking time).
- The quesadillas may be kept warm in a 150°C oven in between foil while the others are cooking.
- Cut into 12 wedges each, and serve along with sour cream, guacamole, and/or salsa.
- Quesadillas may be cooked in a large frying pan or skillet.
- Brush a non-stick skillet with a little oil and heat over medium heat.
- When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn golden brown – about 3 minutes per side.
- Equipment: Measuring spoons and cups, spoon, sharp knife, frying pan, slotted spoon or silicone spoon, scissors, grater, brush, aluminium foil, bread knife, spatula, oven gloves, serving plate, serviettes.
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