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Recipe Name: Wild Mushroom Quesadillas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
Stephen Ceideburg
4 Or 5 flavorful tomatoes
diced *
1 Clove garlic, chopped
1/2 Onion, chopped
1 Jalapeno chile, chopped
2 Tablespoon(s) Chopped cilantro
Salt to taste
1/2 Pound(s) Mixed mushrooms **
2 Tablespoon(s) Butter or oil, more if
needed
8 Fresh corn tortillas
1/2 Pound(s) Jack cheese, thinly sliced
Directions:
if good fresh tomatoes aren't in season, use canned **
Shiitake,chanterelle, oyster, crimini, black chanterelle, wood ear and
white),all coarsely choppedThe contrasting flavors and textures of
warm, cheese-filled corntortillas, earthy sauteed mushrooms and fresh
salsa is a delight.Combine tomatoes, garlic, onion, chile and.
cilantro. Season to tastewith salt and set aside.Saute mushrooms in
butter or oil until lightly browned, about 3 or 4minutes. Season with
salt to taste and set aside.Heat 1 tortilla on a pan to soften, then
place an eighth of the slicedcheese on one half, fold over and continue
to heat, turning, untilcheese is melted. Repeat with remaining
tortillas and cheese.Open cheese-filled tortillas and fill each with a
few spoonfuls ofsauteed mushrooms and a spoonful of salsa. Serve
immediately.PER SERVING: 325 calories, 13 g protein, 35 g carbohydrate,
17 g fat (9g saturated), 42 mg cholesterol, 214 mg sodium, 6 g
fiber.Marlena Spieler in the San Francisco Chronicle, 9/3/93.Posted by
Stephen Ceideburg

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 430
Calories From Fat: 205
Total Fat: 23.4g
Cholesterol: 50.7mg
Sodium: 994.8mg
Potassium: 370.4mg
Carbohydrates: 30.2g
Fiber: 3.6g
Sugar: 2.3g
Protein: 26.8g


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