Roasted Shiitake & Cheese Quesadillas
Spanish Manchego cheese, nutty and buttery tasting, is the perfect foil for earthy mushrooms and corn. If you can’t find flavored tortillas, substitute regular flour tortillas.
3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
1 large onion, halved and thickly sliced
3/4 cup frozen corn kernels
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
4 burrito-size flour tortillas (9 inches), preferably tomato and/or spinach
1/4 pound Manchego cheese, shredded
1 Preheat the oven to 400°F. On a jelly-roll pan, stir together the mushrooms, onion, corn, oil, oregano, salt, pepper, and sugar. Bake for 30 minutes, stirring the mixture occasionally, until the onions are tender. Leave the oven on.
2 Place 2 tortillas on a large baking sheet. Top each with the mushroom mixture. Sprinkle with the cheese. Top with the remaining tortillas. Bake for 10 minutes, or until the cheese has melted, the filling is piping hot, and the tortillas are crisp.
3 To serve, cut each quesadilla into 6 wedges. Makes 12 wedges
Makes 12 wedges servings.
Per wedge: 145 calories, 5.6g total fat (2.3g saturated), 6mg cholesterol, 1g dietary fiber, 19g carbohydrate, 6g protein, 394mg sodium.