Creative Cooking with Southern Flair!
Mushroom & Olive
Quesadillas
"with sun-dried tomato, Calabrian chili dipping oil"
Ingredients
Dipping Oil
1/3 cup mild tasting, olive oil
2 tablespoons jarred sun-dried tomatoes in oil, finely chopped
3-4 teaspoons jarred, chopped, Calabrian chili peppers in oil
4 teaspoons finely chopped, Italian parsley
3/4 teaspoon minced, garlic
4 teaspoons finely chopped, Italian parsley
2 teaspoons white balsamic vinegar
1/4 teaspoon salt
Mushroom & Olive Quesadillas
Olive oil
8 ounces Cremini mushrooms, sliced thinly
Salt & pepper
Canned, pitted black olives, sliced into rounds (non-marinated)
8 ounces Raclette cheese, grated
Flour tortillas 7" to 8" diameter
Olive oil
Directions
Note: Be sure "not" to use a bitter olive oil.
Dipping Oil
Add all ingredients to a small bowl and whisk together.
Mushroom & Olive Quesadillas
Heat 2 tablespoons of olive oil in a sauté pan over medium temperature. Once hot, add the mushrooms, season with salt, stir and cover. Cook for 3-4 minutes covered, stirring occasional, until mushrooms have released their juices. Remove cover, season with pepper and cook until mushrooms are lightly browned. Spoon onto a plate to cool.
Divide the mushrooms into 4 servings.
Place a tortilla on your work surface and arrange 1 serving of the mushrooms onto 1/2 side of the tortilla. You will be folding them over to make a half moon shape. Add a layer of sliced olives on top of the mushrooms and then sprinkle Raclette cheese over the mushrooms and olives. Fold the tortilla over and place on a plate. Repeat until you have 4 half moon quesadillas.
Brush a large cast iron skillet with olive oil and heat over medium temperature. Once hot, brush both sides of the quesadillas with olive oil and toast them in batches until hot and melted. Place on a baking sheet and place in a 200F oven to keep warm before serving. When ready to serve, cut each quesadilla in half to total 8 slices. Garnish with chopped parsley and serve with the dipping oil.
"Cremini mushroom, black olive & Raclette cheese filled tortillas shells, toasted golden and served with a sun-dried tomato, Calabrian chili dipping oil"
