Earthy and green cheesy quesadillas with spicy sriracha and cream.
Author:Joy the Baker
2 tablespoons olive oil
2 cups sliced mushrooms
2 handfuls coarsely chopped kale
salt and pepper to taste
1 jalapeño, deseeded and sliced thin
4 ounces crumbled goat cheese
4 flour tortillas
canola oil for frying
sour cream for topping
sriracha for topping
Heat olive oil in a medium sauté pan until hot. Add mushrooms and saute until softened. The mushrooms will release a lot of their water as they cook. That’s right! Continue to cook the mushrooms over medium heat. Add a bit of salt and pepper and stir occasionally.
Saute until well browned.
Add the chopped kale and jalapeño to the mushrooms and saute until the kale is softened. Remove from the heat and set aside.
Sprinkle goat cheese crumbles across two tortillas.
Divide the mushroom filing between the two tortillas and sprinkle with more goat cheese.
Top with the remaining two tortillas.
Heat a bit of oil in a medium skillet. Add one quesadilla and cook until golden brown. Flip and cook until golden brown on the other side. Cook the second quesadilla in the same way.
Remove from the skilled. Slice into wedges. serve with sour cream and sriracha. Enjoy!