Mushroom Quesadillas with Caramelized Garlic

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These quesadillas get their luscious flavor from caramelized garlic, while toasted pumpkin seeds, or pepitas, add smokiness and crunch. Quesillo is a soft, mild cheese that melts easily, making it Mexico’s most popular quesadilla cheese.

  • SERVINGServings

Ingredients

  • 1/4 cup raw pumpkin seeds
  • 4 Tbs. vegetable oil
  • 6 cloves garlic, coarsely chopped (about 2 Tbs.)
  • 8 oz. button mushrooms, sliced
  • 4 Tbs. coarsely chopped cilantro
  • 8 6-inch corn tortillas
  • 1 cup (1/4 lb.) grated quesillo cheese, string cheese or mozzarella

Preparation

1. Warm nonstick skillet over medium-high heat. Toast pumpkin seeds 3 minutes, or until they pop, puff and turn brown. Transfer seeds to bowl. Set aside.

2. Heat 2 Tbs. oil in same skillet over medium-low heat. Add garlic, and cook 8 minutes, or until pale gold. Add to seeds.

3. Wipe out skillet, then heat remaining 2 Tbs. oil over medium-high heat. Add mushrooms, and cook 5 minutes, or until brown. Remove from heat, and stir in pumpkin seeds, garlic and cilantro.

4. Place 1 tortilla in nonstick skillet over medium heat. Sprinkle with 1/4 cup cheese and 1/4 of mushroom mixture. Cover with second tortilla. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula. Flip, and cook 2 minutes more, or until browned. Repeat. Serve hot.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 426
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 30 mg
  • Fat Content: 28 g
  • Fiber Content: 3 g
  • Protein Content: 13 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 260 mg
  • Sugar Content: 1 g