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Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist:Christine Keely
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2tablespoonsextra-virgin olive oil
½cupthinly sliced shallot
1(8 ounce) packagecremini mushrooms, chopped
½cupthinly sliced asparagus
1tablespoonfinely chopped garlic
1tablespoonchopped fresh herbs, such as flat-leaf parsley, tarragonand/orchives, plus more for garnish
¼teaspoonsalt
¼teaspoonground pepper
8(6 inch)corn tortillas
1cupshredded Monterey JackorCheddar cheese
¼cupgrated Parmesan cheese
Crème fraîche for serving
DirectionsHeat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until softened, about 1 minute. Stir in mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 6 minutes.Stir in asparagus, garlic, herbs, salt and pepper; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add arugula; cook, stirring, until wilted, about 1 minute. Spread the mixture on a baking sheet to cool slightly, about 5 minutes.Meanwhile, place 4 tortillas on a cutting board. Spread 1/4 cup Monterey Jack (or Cheddar) evenly over each tortilla; sprinkle each with 1 tablespoon Parmesan. Spread 1/2 cup of the cooled mushroom mixture evenly over the Parmesan on each tortilla; top with remaining tortillas. Press down slightly with your hand.Wipe the skillet clean; place over medium heat. Carefully place 2 quesadillas in the pan; cook until golden on 1 side and the cheese is melted, 2 to 3 minutes. Flip with a large spatula; press gently with the spatula and cook until golden, 2 to 3 minutes more. Repeat with the remaining 2 quesadillas. Serve with crème fraîche and garnish with additional fresh herbs, if desired.Originally appeared: EatingWell.com, January 2023
Directions
Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until softened, about 1 minute. Stir in mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 6 minutes.Stir in asparagus, garlic, herbs, salt and pepper; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add arugula; cook, stirring, until wilted, about 1 minute. Spread the mixture on a baking sheet to cool slightly, about 5 minutes.Meanwhile, place 4 tortillas on a cutting board. Spread 1/4 cup Monterey Jack (or Cheddar) evenly over each tortilla; sprinkle each with 1 tablespoon Parmesan. Spread 1/2 cup of the cooled mushroom mixture evenly over the Parmesan on each tortilla; top with remaining tortillas. Press down slightly with your hand.Wipe the skillet clean; place over medium heat. Carefully place 2 quesadillas in the pan; cook until golden on 1 side and the cheese is melted, 2 to 3 minutes. Flip with a large spatula; press gently with the spatula and cook until golden, 2 to 3 minutes more. Repeat with the remaining 2 quesadillas. Serve with crème fraîche and garnish with additional fresh herbs, if desired.
Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until softened, about 1 minute. Stir in mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 6 minutes.
Stir in asparagus, garlic, herbs, salt and pepper; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add arugula; cook, stirring, until wilted, about 1 minute. Spread the mixture on a baking sheet to cool slightly, about 5 minutes.
Meanwhile, place 4 tortillas on a cutting board. Spread 1/4 cup Monterey Jack (or Cheddar) evenly over each tortilla; sprinkle each with 1 tablespoon Parmesan. Spread 1/2 cup of the cooled mushroom mixture evenly over the Parmesan on each tortilla; top with remaining tortillas. Press down slightly with your hand.
Wipe the skillet clean; place over medium heat. Carefully place 2 quesadillas in the pan; cook until golden on 1 side and the cheese is melted, 2 to 3 minutes. Flip with a large spatula; press gently with the spatula and cook until golden, 2 to 3 minutes more. Repeat with the remaining 2 quesadillas. Serve with crème fraîche and garnish with additional fresh herbs, if desired.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)337Calories18gFat27gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
