“In the beginning, there was grilled cheese, and it was good. How could it not be — creamy melted cheese, bread crisped in butter? And then, of course, came the panini, once a simple Italian snack bar staple, turned seemingly ubiquitous. Now it looks like it may be the quesadilla’s turn. And, really, the only thing to be said is: It’s about time.” Russ Parsons. Quesadillas Stuffed with Mushrooms and Goat Cheese.
Quesadillas Stuffed with Mushrooms and Goat Cheese
Print This Recipe Yield 6Source Russ Parsons, Los Angeles TimesPublished
Ingredients
- 2 tablespoon unsalted butter
- 1 pound sliced or quartered mushrooms
- 1 teaspoon salt
- ¼ cup shallots, minced
- 1 tablespoon fresh mint, chopped
- ¼ cup fresh goat cheese
- ½ pound low-moisture mozzarella, cut in small dice
- 2 teaspoon vegetable oil
- 12 corn tortillas
Directions
Heat the butter in a small skillet over medium-high heat. When the butter has stopped foaming and bubbling, add the mushrooms and sprinkle with salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Sprinkle with shallots and cook until the shallots have softened, the moisture has evaporated and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese.
Heat the oil on a griddle over medium heat; use a spatula to distribute it so the surface is evenly covered. If you don’t have a large griddle, you can use a skillet, but you’ll have to cook the quesadillas in more than one batch. Add the tortillas and cook on one side until they have softened, 1 to 2 minutes. Flip them to the other side and spoon 3 to 4 tablespoons of the mushroom mixture in the center. Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling.
Cook until the tortilla begins to brown on one side, about 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2 to 3 minutes more. If some of the melting cheese oozes onto the griddle, that’s even better. Repeat if necessary to use up all of the tortillas and filling.
Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made.
Hello! I am from Venezuela and I was really happy to find venezuelan food on your blog. That’s a nice picture and the “arepa” looks delicious!!
Here’s my blog: http://www.olivaymaiz.blogspot.com
You are welcome to come and give it a look…
I really need to do this, especially after that duck skin ragout over sweet corn arepa I just had (http://img70.yfrog.com/i/71ey.jpg/)… big fan of plantains too! I need to transition into warm weather cooking!
Mmmmmmmmmmmmmmmm.….……
I feel like going to the beach now. I’m in serious need of a beach day. hahaha… It’s amazing now different countries have their own take on the pancake. Plantains and cheese…you know I never thought of that combination before. Interesting.
One of my chef instructors in school made these for us one day.(her family was from venezula) They were delicious!
… which is the yellow corn flour but perhaps I can practice with that until I find the proper white corn flour. This combination of avocados, cheese and plantains is incredible! Now, how did your beach towels perfectly match the water’s hue?
for the salty-sweet thing and I LOVE plantains. I bet this is a great dish.…how do you think ricotta salata would work here? — S
perfectly!
ok, this is my favorite so far. I’ve got to find me some of that white corn flour. I’m officially on a “mission from God” and I will make this, you mark my word! 😉
Hi, just bumped into this post on tastespotting. I am so glad you appreciate arepas that are part of our culinary heritage. It’s a real shame that Venezuela and USA are having so many diplomacy problems lately, and that Venezuela itself isn’t in very good shape right now due to many varied reasons. Well, I was just commenting to let you in on a little secret (well, not so little, here everyone know it), if you happen to fine “queso de mano” don’t doubt in trying it, that’s “THE” cheese we use here for making arepas. You know it’s weired you didn’t like arepas with yellow cornmeal as much… those are my favorites jejejeje (with some oatmeal, and flax seeds, olive oil and “Harina PAN Integral” in the mix).
Thanks for posting about this wonderful dish…
What a great pancake Greg. I don’t think I’ve ever had an arepas. It sure sounds like I’m missing something good. Pancakes are popular in our house and my husband loves to flip them.
Love the old photos. Venezuela looks like a lovely country. Maybe someday things will change.…..
Sam
Funny! Of course it’s all about the food! Although that is oe lovely beach! And pancakes? They look more like wonderful breads and the sandwich is incredible. This really is a great recipe for these lovely breads (no, still can’t think of them as pancakes) and will make such a wonderful lunch. I must try this.
you are just too darn fun!
Love the arepas and you on the beach!
This week just keeps getting better! Thanks for taking me to Venezuela today. I needed a little crystal blue water and sandy beaches and the Arepas hit the spot! They were warm and flavorful! Perfect after the long swim!
~kristin
“I live in Los Angeles where I can get just about anything I want if I am willing to do the leg-work.”
You are just talking about cheese aren’t you? (just kidding!)
I really just need to do a week where I pick things like this that I’ve NEVER tried but really want to and do them all. Hell, I could do that just from your blog posts, you have posted so many delights I’ve never tried.