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Cheesy Mushroom Quesadillas with Summer Succotash
Ingredients
- 3 tablespoons unsalted butter
- 12 ounces sliced white mushrooms (5 to 6 cups)
- Kosher salt and freshly ground pepper
- 3 roasted hatch peppers, thinly sliced
- 1 clove garlic, minced
- 1 1/2 cups grated havarti cheese (about 6 ounces)
- 1 teaspoon dried oregano (preferably Mexican)
- 4 10-inch flour tortillas
- 1 red jalapeno pepper, seeded and thinly sliced
- 2 cups fresh corn
- 1 cup frozen lima beans
- 1 red pepper, diced
- 1/2 red onion, diced
- Juice from 2 limes
- 1/4 cup olive oil
- 2 tablespoons honey
Instructions
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the hatch pepper and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
- Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
- Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn. Reduce to a simmer and cook, stirring occasionally, about 5 minutes. Season with salt and pepper, to taste. In a separate bowl add diced peppers, onions, lima beans.
- Make a vinaigrette with the lime, oil and honey. Combine corn and jalapeño to the other veggies and toss with the vinaigrette.
- Cut the quesadillas into wedges and serve with the succotash.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/