Mixed Mushroom and Goat Cheese Quesadillas | Grimm's Fine Foods
 

Mixed Mushroom and Goat Cheese Quesadillas

Packed with flavour, this gourmet-style quesadilla is served with a fresh avocado and pea guacamole. 

Preparation time: 
10 minutes
Cooking time: 
20 Minutes
Servings: 
4
Ingredients: 

Quesadillas:

4 Grimm’s Organic Multigrain Tortillas
3 tbsp (45 mL) olive oil, divided
8 oz (250 g) mixed mushrooms
2 leeks, sliced (white and green parts only)
1 tbsp (15 mL) finely chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) shredded fontina cheese
1/2 cup (125 mL) finely crumbled goat cheese

Avocado and Pea Guacamole:
1 ripe avocado, halved, pitted, peeled and chopped
1/2 cup (125 mL) cooked frozen peas, cooled
1/4 cup (60 mL) lime juice
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) each ground cumin
2 green onions, thinly sliced
1 jalapeño pepper, seeded and diced
2 tbsp (30 mL) finely chopped fresh cilantro

 

Preparation: 

Quesadillas 

  1. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat; cook mushrooms, leeks, thyme, salt and pepper for 8 to 10 minutes or until mushrooms are golden and leeks are tender.
  2. Sprinkle fontina cheese over half of each tortilla; top with mushroom mixture and goat cheese. Fold each tortilla over to enclose filling.
  3. Brush remaining oil over bottom of large skillet set over medium heat; cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts. Cut each quesadilla into 3 wedges. Serve with guacamole.

Avocado and Pea Guacamole

1.In food processor, pulse together avocado, peas, lime juice, garlic, salt, pepper and cumin until combined but still chunky. Stir in green onions, jalapeño and cilantro.

 

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Mixed Mushroom and Goat Cheese Quesadillas

Preparation time:
10 minutes
Cooking time:
20 Minutes
Servings:
4
Product(s) used:
Organic Multigrain Tortillas
Description:

Packed with flavour, this gourmet-style quesadilla is served with a fresh avocado and pea guacamole. 

Preparation:

Quesadillas 

  1. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat; cook mushrooms, leeks, thyme, salt and pepper for 8 to 10 minutes or until mushrooms are golden and leeks are tender.
  2. Sprinkle fontina cheese over half of each tortilla; top with mushroom mixture and goat cheese. Fold each tortilla over to enclose filling.
  3. Brush remaining oil over bottom of large skillet set over medium heat; cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts. Cut each quesadilla into 3 wedges. Serve with guacamole.

Avocado and Pea Guacamole

1.In food processor, pulse together avocado, peas, lime juice, garlic, salt, pepper and cumin until combined but still chunky. Stir in green onions, jalapeño and cilantro.