[CH] Last Night's Dinner - Quesadillas

RisaG (radiorlg@yahoo.com)
Thu, 25 Jul 2002 14:53:08 -0700 (PDT) 

I made this last night and it was a big hit. Really
good and simple to put together. Heat depends on how
hot the salsa is and if you wish to put chiles on top,
which I did (depends on which chile).

I got the idea from Rick Bayless and changed the
recipe a bit.

*  Exported from  MasterCook  *

                      Open Face Mushroom Quesadillas

Recipe By     : RisaG/Rick Bayless
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                       
Mushrooms
                Quick

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    flour tortilla
     1/2  cup           mushrooms -- thinly sliced
     1/2  cup           Monterey jack cheese --
shredded*
     1/3  cup           goat cheese -- roughly
crumbled
     1/4  cup           black olives -- pitted &
sliced
     1/2  cup           Hot salsa
   2      cups          mixed mesclun greens
   1      tbsp          key lime juice
                        salt
     1/4  cup           cilantro -- chopped
                        Garnish:
          dollop        reduced fat sour cream
                        cilantro -- chopped
                        red chiles -- sliced

For quesadillas: Heat oven to 450°F. Lightly grease a
baking sheet and spread out the tortillas on it. Make
sure they are in a single layer. Distribute the
mushrooms, then the cheeses, and the olives over each.
Drizzle a bit of salsa over each, and then set the
baking sheet in the oven for 6 minutes, until each are
crispy underneath and the cheese is bubbly. Remove
from oven.

For salad part: While the quesadillas are in the oven,
toss the mesclun greens with the lime juice and salt
in a medium bowl. Add the cilantro and mix. 

To serve: Transfer each quesadilla to a warm plate,
top with a portion of the mesclun, right in the
center. Garnish each with a dollop of sour cream, a
sprinkle of cilantro and a sprinkle of sliced
chiles.**

Serve immediately.

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NOTES : Risa's notes:

* You can use Monterey Jack, or Pepper Jack, or
Cheddar, or any Mexican melting cheeses that you can
find in the stores. Chihuahua is good. 

** If you don't like really hot things, then use mild
or medium salsa instead of the hot salsa. 

RisaG

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