Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens Recipe

Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens

Recipe inspired by Rick Bayless
Level: Easy
Serves: 6
Nutritional Information Per Serving: Calories 225 | Total Fat 12g | Saturated Fat 6g | Carbohydrates 19g | Dietary Fiber 1g | Sugar 2g | Protein 11g | Cholesterol 29mg | Sodium 675mg

Ingredients

• 4 flour tortillas
• 1/2 cup thinly sliced mushroom caps (shiitakes are a great choice)
• 1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack, or try Cheddar or mozzarella
• 1/3 cup loosely crumbled goat cheese
• 1/4 cup sliced and pitted olives (Kalamata or other oil-cured varieties work well)
• About 1/2 cup salsa of your choice, plus extra for serving if desired
• 2 cups frise leaves or a mix of tender baby greens
• Roughly 1 tablespoon lime juice or vinegar (any salad-worthy type)
• Pinch of salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat and assemble: Fire up your oven to 500F (260C). Lightly brush a baking sheet with oil and lay out the tortillas in a single layer. Scatter sliced mushrooms evenly over each, top with both cheeses and olives. Drizzle 2 tablespoons salsa per tortilla, then bake for 5-6 minutes until tortillas crisp and cheese melts golden. Pure perfection awaits!
2. Dress the greens: In a medium bowl, toss frise or baby greens with lime juice (or vinegar), a pinch of salt, and cilantro. Crisp, zesty, and ready to shine.
3. Serve hot: Slide quesadillas onto plates, pile dressed greens in the center, and dig in immediately. Pass extra salsa for that irresistible kick. Inspired by Rick Bayless's Salsas That Cookyour kitchen adventure starts now!