Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

It is really not surprising that I adore Mexican-style dishes because I like to spice up the dining experience. As the weather gets warmer, finally, it is not so desirable to spend hours hovering over a hot stove. Accordingly, for my weekly weekend dinner feature, I served up some of my favorite food combinations that required little fuss with a Mexican theme.

Earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes make up the filling for these golden brown tortilla appetizers.

This recipe can easily be doubled or tripled if a large yield is required. Probably that is necessary, as they are that good. I could have easily just filled up on these appetizers and skipped dinner altogether, but also on the menu was homemade guacamole to go along with the quesadillas, tortilla chips, sour cream and an easy but delightfully balanced pinto and green bean fry with millet (recipe coming soon, but in the meantime, it was a variation of this chipotle pinto and green bean corn succotash). Certainly, a wonderful celebration of little bites and a complete meal at that.

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mexican Published on May 18, 2014 Golden brown tortillas stuffed with a zesty mixture of earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms (I used porcini) 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion or large shallot, finely chopped 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced 1 to 2 jalapeños, seeded and thinly sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1/2 cup Fontina cheese, grated 6 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and jalapeños and cook for another few minutes. Season with salt and pepper and stir in the parsley or cilantro. Remove from the heat. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 3 tortillas. Spread the mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 18 wedges. Serves 3 as part of a light meal or 4 to 5 as appetizer servings.

Other little savory bites not to be missed:
Olive Cheese Balls
Quinoa Dolmadakia (Stuffed Grape Leaves)
Savory Goat Cheese Cakes
Baked Mushroom Arancini

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay