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Roasted Shiitake & Manchego Quesadillas
Spanish Manchego cheese, nutty and buttery tasting, is the perfect foil for earthy mushrooms and corn. If you can't find flavored tortillas, substitute regular flour tortillas. The spinach tortillas we used also had garlic and pesto in them.
  • 12 ounces fresh shiitake mushrooms, stems removed, caps quartered
  • 1 large onion, halved and thickly sliced
  • 3/4 cup frozen corn kernels (no need to thaw)
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground allspice
  • Four 9-inch spinach or tomato tortillas (burrito size)
  • 4 ounces Manchego cheese, shredded (1 cup)

1. Preheat oven to 400°F. In a large bowl, toss together mushrooms, onion, corn, oil, oregano, salt, pepper, sugar, and allspice. Transfer to a jelly-roll pan and bake 30 minutes, stirring the mixture occasionally until mushrooms and onions are tender. Leave oven on.

2. Place 2 tortillas on a large baking sheet. Top each with half of mushroom mixture. Sprinkle cheese over each. Top with remaining tortillas. Bake 10 minutes, or until cheese has melted, filling is piping hot, and tortillas are crisp.

3. To serve, cut each into 6 wedges.


Nutritional Information
Per wedge: 156 calories, 5.3g total fat, 2g saturated fat, 1.9g monounsaturated fat, 0.7g polyunsaturated fat, 1g dietary fiber, 6g protein, 22g carbohydrate, 6mg cholesterol, 431mg sodium.
Good source of: calcium, copper, pantothenic acid, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
Makes 12 wedges

Prep Time
60