Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa


This recipe is adapted from the aforementioned A Year in a Vegetarian Kitchen, by Jack Bishop. Serves 3-4.

Tomatillo-Chile Salsa
1 pint tomatillos, husked and washed
2-3 medium jalapenos
2 TB chopped fresh cilantro leaves
Salt

Quesadillas
4 tsp extra-virgin olive oil
8 oz oyster mushrooms, thickly sliced
salt to taste
3 medium garlic cloves, minced
freshly ground black pepper
6 8-inch flour tortillas
4 ounces goat cheese

Preheat oven to 450F. Roast the whole tomatillos and chiles in a rimmed baking sheet on the middle rack of the oven, turning the veggies once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add, (seeds and all, for extra heat), to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.

Lay 3 tortillas flat on a work surface. Sprinkle goat cheese on top, leaving a 1/2 border around the edges. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve the remaining salsa on the side.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

back to top
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception. However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety. On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.