Mushroom Quesadillas With Spicy Sour Cream Kitchen Stories Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
• Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Steps:

• Melt 1 tablespoons butter in a large skillet over medium heat.
• Add onion; cook 3 minutes.
• Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
• Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
• Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
• Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
• Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
• Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
• Turn quesadillas over; continue to bake 4 minutes.
• Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
• Cut into wedges; serve with toppings as desired.