Mini Mushroom Quesadillas

Corn tortillas stuffed with mushrooms, onions, garlic, Serrano peppers, cilantro and Monterey jack cheese served with a side of fresh pico and avocado horseradish.

By: Roberto Santibanez, Celebrity Chef

Prep Time: 20 min
Cook Time: 3 min

RECIPE
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Servings:

Yield: 12 quesadillas

Ingredients:

12 mushroom quesadillas
2/3 cup avocado horseradish sauce
2/3 cup pico de gallo

Mushroom Quesadilla
2 1/2 pounds sliced mushrooms
3/4 cup white onion, chopped fine
5 cloves garlic, chopped fine
3 tablespoons Serrano peppers, chopped fine
2 teaspoons cilantro leaves, chopped
1/4 cup vegetable oil
12 6 inch white corn tortillas
1 1/2 cups Monterey jack cheese, shredded

Avocado Horseradish Sauce
1/2 cup avocado, peeled, diced
2 teaspoons prepared horseradish
1/2 cup cilantro leaves, chopped
2 teaspoons lime juice
1 teaspoon garlic, minced
1 1/2 tablespoons red onions, minced
3/4 teaspoon canola oil
1 1/2 tablespoons Serrano peppers, minced
1/2 teaspoon kosher salt

Pico de Gallo
2/3 cup tomatoes, diced 1/4 inch
1 tablespoon yellow onion, chopped fine
1 1/2 tablespoons cilantro leaves, chopped
1 1/2 teaspoons jalapeno peppers, minced
1/8 teaspoon salt
1/2 teaspoon canola oil

Allergens:

Milk, Soy

Nutritional Information

Vegetarian

Directions:

Mushroom Quesadilla: Combine mushrooms, onions, garlic, peppers and cilantro. Heat oil in sauté pan over medium high heat until very hot. Add the mushroom mixture all at once. Cook, stirring and tossing, until mushrooms are browned. Cool. To build quesadilla spread 1 tablespoon cheese on half of each tortilla. Leave the rest of tortilla top without any topping so you will be able to fold it over. Top cheese with 2 tablespoons mushroom mixture. Fold tortilla in half to form a half circle. Press firmly to seal. Place quesadilla on a lightly greased 350 degree grill for 1 1/2 minutes. Carefully turn and cook for 1 1/2 minutes more.
Avocado Horseradish Sauce: In a food processor, combine all ingredients. Blend until smooth.
Pico de Gallo: In a bowl toss together tomato with onion, cilantro and jalapeno. Add salt and lime juice. Stir in oil.
For Service: Serve quesadilla with avocado horseradish sauce and pico de gallo.