CASA PULIDO MUSHROOM QUESADILLA WITH GUACAMOLE
1 large 13'' Flour Tortilla
3/4 c Monterey Jack & Longhorn –Colby Cheese, Shredded and Mixed
3/4 c Sautéed Mushrooms
1/2 c Guacamole
SAUTEED MUSHROOMS
3/4 c cleaned sliced White Mushrooms
1 pat of real butter (unsalted)
Salt
Garlic Powder
Red Chile Powder
In a medium pan, on high heat, melt the butter until the foam subsides. Toss in the mushrooms and sauté until the butter is absorbed into the mushrooms.
Add a Dash of salt and a few Dashes of Garlic Powder and pinch of Red Chile Powder for heat if so desired. Continue to cook, making sure the mushrooms are softening with all the spices and butter, about a minute or so.
Remove from heat. Add to Quesadilla.
Using a Heated flat bottom grill, Plancha or heavy skillet, heat one flour tortilla. Spread more than half of the shredded cheese on ½ of tortilla and top with Mushrooms, then add remainder cheese and fold remaining half of unfilled tortilla to cover cheese and mushrooms.
When bottom of the tortilla is lightly brown and cheese has started to melt, flip quesadilla using a heavy spatula and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Serve with Guacamole for topping!
3/4 c Monterey Jack & Longhorn –Colby Cheese, Shredded and Mixed
3/4 c Sautéed Mushrooms
1/2 c Guacamole
SAUTEED MUSHROOMS
3/4 c cleaned sliced White Mushrooms
1 pat of real butter (unsalted)
Salt
Garlic Powder
Red Chile Powder
In a medium pan, on high heat, melt the butter until the foam subsides. Toss in the mushrooms and sauté until the butter is absorbed into the mushrooms.
Add a Dash of salt and a few Dashes of Garlic Powder and pinch of Red Chile Powder for heat if so desired. Continue to cook, making sure the mushrooms are softening with all the spices and butter, about a minute or so.
Remove from heat. Add to Quesadilla.
Using a Heated flat bottom grill, Plancha or heavy skillet, heat one flour tortilla. Spread more than half of the shredded cheese on ½ of tortilla and top with Mushrooms, then add remainder cheese and fold remaining half of unfilled tortilla to cover cheese and mushrooms.
When bottom of the tortilla is lightly brown and cheese has started to melt, flip quesadilla using a heavy spatula and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Serve with Guacamole for topping!
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