Friday, November 4, 2011

Cheesy Mushroom Quesadillas (gluten free)

Mushroom Quesadillas

Mushrooms are my new thing. I know that probably sounds weird to some. I never used to enjoy them and now I can't seem to get enough. My husband is really happy about it because he has always loved them. I am finding myself saying "this is really good, but it would be better if I add some mushrooms". I used to think that you either love them or hate them and I really did hate them. I now know I was wrong because I grew to love them and so did my daughter. So when your parents tell you that your tastes can change, I am afraid they are right.

 This meal is now going to be added to my comfort food list. Yummy ooey gooey cheesy mushroomy goodness. Here is what you need:

White Corn Tortillas
Shredded sharp Cheddar cheese
4 Leeks, washed thoroughly
4 tablespoons olive oil plus more for frying
1 1/2 lbs of mushrooms button mushrooms.
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
3/4 cup white cooking wine (chardonnay)
To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer.

Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and

drop into a colander and then rinse with cold running water. Place the colander in a bowl and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water.
I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes. I promise you need to wash them this many times.

2. Saute leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes.
Do not brown. Remove from skillet and place in a large bowl
Remove stems from mushrooms and chop. Add 4 more tablespoons of olive oil to skillet.
When hot, add of the mushrooms to cover the bottom of the pan. Saute over medium high heat about 5 minutes until mushrooms are soft.

Return leeks to the skillet with the mushrooms. Add thyme, salt, pepper and wine.
Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.
In a skillet heat up 1 tsp olive oil on medium high heat.
Place a corn tortilla in the pan, quickly top with cheese and then mushroom mix

Once cheese starts to melt top with other corn tortilla and flip over.
Cook just a bit until tortilla is crisp.
Repeat with remaining tortillas, cheese and mushroom mix.

Slice quesadillas into quarters and top with chives.

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