Rachael Rays Wild Mushroom Quesadillas W Warm Black Bean Salsa Recipes

Steps:

• Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet.
• Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
• Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan.
• Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.
• Transfer warm salsa to a serving dish.
• Heat a griddle pan or large nonstick skillet over medium to medium high heat.
• Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over.
• Sprinkle 1/2 cup cheese over 1/2 of the flour tortilla.
• Cover the cheese with 1/4 of the cooked sliced mushrooms.
• Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese.
• Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
• Cut each quesadilla into wedges and serve with warm salsa for topping.