Mushroom Quesadilla with Blender Avocado Salsa Recipe

Mushroom Quesadilla with Blender Avocado Salsa

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size: 1 of 6 servings Calories 510 Total Fat 30 g Saturated Fat 9 g Carbohydrates 47 g Dietary Fiber 9 g Sugar 8 g Protein 19 g Cholesterol 29 mg Sodium 945 mg
• Total: 2 hr 5 min (including chilling time)
• Active: 1 hr 20 min

Picture a pan of mixed roasted mushrooms, still sizzling as they come out of the oven, combined with spinach and melted cheese, all folded inside a steaming hot quesadilla. The key begins with fresh, clean mushrooms: if they're dirty, rinse and dry them just before cooking so they don't stay soggy; if there's only a little soil, wipe them with a damp cloth. A mix of common mushrooms works well, and you can add lion's mane or oyster for extra meaty texture.

For the avocado salsa, remember that more seeds and ribs increase the heatadd extra if you prefer it spicier. You can also stir in a splash of hot sauce and serve the salsa alongside the quesadillas.

Ingredients

Quesadilla:

• 4 to 6 tablespoons extra-virgin olive oil
• 20 medium cremini mushrooms, quartered
• 8 to 10 medium shiitake mushrooms, stems removed, quartered
• 2 large portobello mushrooms, sliced about 1/4 inch thick
• 3 medium shallots, finely chopped
• 1 1/2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 3 tablespoons pumpkin (or sunflower) seeds
• 1 pound spinach leaves
• 1 large lime
• 6 burrito-sized flour tortillas
• 1 1/2 cups Monterey Jack cheese, grated

Salsa:

• 12 to 14 sprigs fresh cilantro, chopped roughly with stems
• 4 scallions, coarsely chopped
• 2 medium tomatillos, halved
• 1 small avocado, peeled and pitted
• 1 small garlic clove, halved
• 1/2 small jalapeo, lightly seeded and chopped, or more to taste
• 1/2 teaspoon cayenne pepper
• Kosher salt
• Zest and juice from 1 large lime, plus additional lime wedges for serving
• Sour cream and hot sauce, optional for serving

Instructions

1. Preheat your oven to 375F (190C).
2. Quesadilla: Drizzle 2 tablespoons of olive oil on a rimmed baking sheet lined with parchment. Arrange the cremini, shiitake, and portobello mushrooms in a single layer, sprinkle with shallots, smoked paprika, salt, pepper, and 2 tablespoons of water, and roast for 1520 minutes until tender; then scatter the pumpkin seeds over the mushrooms.
3. In a large saut pan, warm 1/2 tablespoon olive oil over medium heat. When it lightly smokes, add half the spinach and immediately turn off the heat. Season with salt and stir to wilt for 12 minutes, then transfer to a baking sheet to cool. Repeat with the remaining spinach. Finish by grating lime zest over the wilted greens.
4. Take a tortilla and cut straight halfway into its center. Spread cheese on the upper left quarter, roasted mushrooms on the upper right, cheese on the lower right, and spinach on the lower left. Fold the sections clockwise until you have a four-layered folded quesadilla. Repeat with the remaining tortillas and fillings. Place assembled quesadillas single-layered on a baking sheet, cover with another baking sheet, and refrigerate at least 30 minutes (up to 6 hours).
5. Salsa: In a blender, combine cilantro, scallions, tomatillos, avocado, garlic, jalapeo, cayenne, and a pinch of salt. Blend until mostly smooth, then season with lime zest and juice. Add more jalapeo (including seeds) if you want extra heat. Set aside.
6. Cooking the quesadillas: Heat 1 tablespoon olive oil in a large saut pan until it just starts to smoke. Place 3 quesadillas side-by-side and brown the first side 23 minutes. Flip and brown the other side 23 minutes. Transfer the pan to the oven and bake until centers are heated through, about 58 minutes. Repeat with remaining quesadillas or cook on a griddle; keep warm in the oven.
7. Serve the quesadillas on a platter with the avocado salsa in a bowl alongside, plus extra lime wedges, sour cream, and hot sauce if desired.