Appetizers
Mushroom Quesadilla
Makes 1 large quesadilla, 1 to 2 servings
Mushroom Quesadilla
Makes 1 large quesadilla, 1 to 2 servings
Smoky, creamy and absolutely delicious!
Nutritional information per quesadilla:Calories 577 (50% from fat)
carb. 45g
pro. 21g
fat 30g
sat. fat 13g
chol. 56mg
sod. 538mg
calc. 506mg
fiber 3g
carb. 45g
pro. 21g
fat 30g
sat. fat 13g
chol. 56mg
sod. 538mg
calc. 506mg
fiber 3g
Ingredients
- 2ounces smoked mozzarella, shredded
- 1large flour tortilla
- 3ounces mixed mushrooms, such as cremini
- and shiitake, sautéed or roasted
- 2ounces goat cheese, crumbled
- 1handful arugula leaves
- melted butter or olive oil for brushing
- sour cream for serving
Preparation
- Sprinkle the mozzarella cheese over half of the
- tortilla, leaving at least a ½-inch border along the
- edge. Evenly top with mushrooms and crumbled
- goat cheese. Cover with arugula leaves. Fold the
- other half of the tortilla over the filling.
- Preheat the Cuisinart® Sandwich Maker. Lightly
- brush plates with melted butter or oil. Carefully
- place the assembled quesadilla onto the
- preheated Sandwich Maker, so the folded side is
- lined up with the backside of the bottom plate.
- Use firm pressure to close lid; lock and cook.
- Green indicator light will go off and red light will
- come on (this may not happen immediately).
- When green indicator light reappears, quesadilla
- is cooked. Add 15 to 30 seconds additional
- cooking time if a toastier quesadilla is preferred.
- Remove with a heatproof silicone spatula. Allow
- quesadilla to cool slightly for 2 to 3 minutes
- before serving, as filling will be very hot. Serve
- with sour cream, if desired.
