Shroom Boom Dilla Recipe
Wild mushroom blend, spinach, grilled corn, cheese, salsa roja
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Ingredients
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Filling
For the Quesadilla
Method
Prepare the Filling
- 1
Sauté the Mushrooms
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the wild mushroom blend and sauté for about 5-7 minutes, or until they are golden brown and tender.
- 2
Add Spinach and Corn
Add the fresh spinach and grilled corn to the skillet with the mushrooms. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts.
- 3
Season the Filling
Season the mixture with salt and black pepper to taste. Remove from heat and set aside.
Assemble the Quesadilla
- 4
Prepare the Tortilla
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet.
- 5
Add Filling and Cheese
On one half of the tortilla, layer some of the mushroom, spinach, and corn mixture, then sprinkle with shredded cheese. Fold the tortilla over to cover the filling.
- 6
Cook the Quesadilla
Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Serve
- 7
Slice and Serve
Once cooked, carefully remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges and serve with salsa roja on the side.