👥8 people
⏲️20m
🕐10m
🍽️main meal
Marinating and grilling fresh mushrooms is the key to this tasty quesadilla.
Ingredients
- For The Quesadilla:
- 4 large tortillas (El Milagro)
- 1 cup chihuahua cheese
- 2 cups cooked mushrooms
- For The Salad:
- 8 ounces salad mix
- For The Dressing:
- 3 cloves garlic
- ¼ red thai chile
- ¼ cup champagne vinegar
- 2 tbsp honey
- ¼ cup extra virgin olive oil
- Garnishes:
- 24 ounces salsa of choice
- 16 ounces sour cream
Method
- Preheat the flat top to 400F.
- For The Dressing: Start with the chili and the garlic in the bottom of a food processor. Add in the honey and the champagne vinegar. Begin to mix until well combined, scraping down the sides as needed. Slowly stream in the Evoo while the food processor is going. Add enough olive oil for the dressing to begin to thicken.
- Build the quesadilla on the flat top. With the tortilla laid flat, spread cheese evenly, mushrooms added to half of the tortilla. Once the cheese begins to melt, fold the tortilla and griddle each side for 2-3 mins each.
- Meanwhile, toss the salad with dressing and add salt and pepper to taste.
- Remove the quesadillas from the grill and cut into 4ths. To serve, on a plate add the quesadilla, 1 oz of salad mix, 2 oz cup of sour cream, and 3 oz of your favorite salsa. Enjoy!
