Description
Earthy and green cheesy quesadillas with spicy sriracha and cream.
Ingredients
Scale
- 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
Instructions
- 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!