Text 14552, 79 rader
Skriven 2011-08-10 05:03:00 av Dave Drum (1:124/311)
Ärende: TVFN 018
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Mushroom Quesadillas W/Warm Black Bean Salsa
 Categories: Latino, Breads, Mushrooms, Salsa
      Yield: 4 servings
 
      2 tb EVOO; 2 turns of the pan,
           - plus some for drizzling
     16    Crimini mushrooms; w/stems,
           - trimmed, thin sliced
     12    Shiitake mushrooms; thin
           - sliced, stemmed
           Coarse black pepper & salt
      1 tb Fresh thyme leaves; chopped
           +=OR=+
      1 ts Dried thyme
      4 lg Flour tortillas; 12"
           - diameter
      2 c  Shredded sharp white
           - cheddar

MMMMM---------------------------SALSA--------------------------------
      1 tb EVOO; 1 turn of the pan
      1 sm Onion; chopped
      2 cl Garlic; chopped
      1    Jalapeno pepper; seeded,
           - chopped
      1 cn Black beans; drained
      1 c  Frozen corn kernels
    1/2 c  Sun-dried tomatoes in oil;
           - chopped
    1/2 c  Smoky barbecue sauce
           Salt & fresh ground pepper
 
  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 sharp cheddar 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.
  
  Recipe courtesy Rachael Ray
   
  Yield: 4 quesadillas
  
  Episode#: TM1C39
  Copyright 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 27 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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