My sister got me a gift subscription to Martha Stewart's Everyday Food magazine. It's nice and small and has some really great recipe ideas. One Saturday morning, I decided to use a recipe that takes an everyday quesadilla and fancifies it. Hmm, Firefox doesn't seem to think "fancifies" is a word. I'm sticking with it. The cheese melted perfectly and the combination of flavors was divine!
Prosciutto and Mushroom Quesadillas
1 tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
salt and pepper to taste
20 oz button mushrooms, trimmed and sliced (I'm sure cremini would work as well)
1 tbsp fresh lemon juice
1/4 lb prosciutto, thinly sliced
1/4 lb grated gruyere cheese
4 oz baby arugula
4 flour tortillas
Heat the olive oil in a large skillet over medium-high. Cook the shallot, garlic, salt, and pepper for 3-5 minutes, until soft. Add the mushrooms and cook until browned, about 7 minutes. Transfer to a bowl and toss with the lemon juice. Wipe skillet clean.
Spray skillet with some Pam (or coat with a drizzle of oil). Place a tortilla in the skillet; arrange 1/2 of the prosciutto, cheese, mushroom mixture, and arugula on it then cover with another tortilla. Cook quesadilla until cheese melts and tortilla is crisp, about 2 minutes per side. Flipping can be difficult. Our strategy is to cover the skillet with a plate, turn the tortilla onto it, then slide it off back into the skillet. Repeat to make a 2nd quesadilla!
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