Mushroom Quesadillas with Chipotle Crema

Quick easy and tasty mushroom quesadillas with spicy, smokey, cool and
creamy chipotle crema.

ingredients

FOR THE MUSHROOMS:

• 1 tablespoon oil
• 1 small onion, sliced
• 1 pound mushrooms, coarsely chopped
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• salt and pepper to taste

FOR THE CREMA:

• 1/4 cup sour cream (or greek yogurt)
• 2 teaspoons chipotle chilies in adobo, chopped

FOR THE QUESADILLAS:

• 4 small (5-6 inch) tortillas
• 1 cup monterey jack cheese (or gouda or mozzarella), shredded
• 1 tablespoon cilantro, chopped

directions

FOR THE MUSHROOMS:

1. Heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, and seasoning with salt and pepper to taste.

FOR THE CREMA:

2. Mix the sour cream and chipotle chili peppers in adobo.

FOR THE QUESADILLAS:

3. Heat a pan over medium heat, place two tortillas in the pan, sprinkle half of the cheese followed by the mushroom, the remaining cheese and remaining tortilla.
4. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
5. Serve topped with cilantro and chipotle creme or with the chipotle creme on the side for dipping.

http://www.closetcooking.com/2015/10/mushroom-quesadillas-with-chipotle-crema.html?utm_source=newsletter&utm_medium=email&utm_campaign=20151015