This recipe is my little love letter to my home town. It is a place that does two things well: growing mushrooms, and Americanizing Mexican foods. So, in honor of my childhood town, I present my recipe for Mushroom Bacon Quesadillas. These quesadillas make for excellent snacking during football games, or a quick dinner. The amount of bacon is just enough to give these quesadillas some added flavor without over-powering the mushrooms. Of course, bacon fanatics (of which I am not) can feel free to add more!
MUSHROOM BACON QUESADILLAS
- 8 oz white button mushrooms, coarsely chopped
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 10-inch flour tortillas
- 2 slices thick-cut bacon, cooked and crumbled
- 2 oz (1/2 c) pepper jack cheese, shredded
- 2 oz (1/2 c) sharp cheddar cheese, shredded
2. In the center of each 10-inch flour tortilla, place 2 tbsp of each cheese. Top with 1/4 of the cooked mushrooms and 1/4 of the crumbled bacon. Fold over the tortillas. Heat an indoor grill* to it's highest temperature. Grill quesadillas one at a time, until cheese is melted. Cut into wedges and serve.
* I use my indoor grill to make these. Alternatively, quesadillas can be cooked using a regular frying pan. Cook quesadillas over medium-high heat, flipping occasionally, until cheese is melted and tortilla is crisp.
Souce: Cats and Casseroles original recipe
Mushrooms and bacon are so tasty together. I'll definitely try this recipe soon.
ReplyDeleteWhat kind of mushroom is your hometown famous for?
We grow them all, but most commonly white button and baby bellas. I find the baby bellas very hard to get clean, and so I use white button for this recipe most often. However, I've tried it with other mushrooms, and it's just as tasty.
ReplyDeleteIf you try the recipe, I hope you enjoy it!