I have made a variety of quesadillas at home, but loved the addtion of Chipotle Sauce and lemon juice. It added a delicious kick to the roasted mushroom and freshly topped tomatoes. The original recipe called for chicken, being vegetarian I substituted with roasted mushrooms. If you dont eat mushrooms, then you can substitute the filling with chopped spinach, chopped cabbage, grated carrots, tiny broccoli florests along with the ingredients mentioned below.
This recipe is inspired from the BBC Good Food Magazine June 2012.
8 flour home made tortillas
1 cup grated cheese; either Monterey Jack or cheddar cheese
2 cups schopped mushrooms
1 cup chopped fresh tomatoes
1/4 cup of chopped coriander leaves
1 tablespoon of chopped green chillies
1 teaspoon lemon juice
1 tablespoon chipotle sauce
salt and pepper to taste to taste
butter/oil for toasting the tortillas
Heat oil in a pan, sauté mushrooms on high heat until tender and all the water is evaporated. Turn off heat and allow the mushrooms to cool. Once cooled stir in the tomatoes, coriander, lemon juice, chipotle sauce, salt and pepper and set aside this mixture.
Heat a cast iron skillet or any other skillet you have to medium heat.
Take one flour tortilla and place it on the pan or a surface. Spread a a portion of the mushroom mixture over one half of the tortilla.
Sprinkle about a tablespoon of cheese on top of this mixture.
Fold the tortilla covering the mixture into a half moon shape. Press down on the tortilla for a few seconds, allowing the cheese to melt.
Flip the quesadilla to toast the other side, making sure neither of the sides get too brown, monitor the heat of the iron skillet. Toast until golden spots appear and the tortillas are lightly crisp. Serve with the lettuce, salsa, sour cream, and guacamole.