how2heroes › Videos › Monterey Cremini Quesadillas

Appetizers › Monterey Cremini Quesadillas

About AJ Rathbun

A.J. Rathbun is a cocktail writer, home entertaining wiz, and poet. His books include Good Spirits: Recipes, Revelations, Refreshments, and Romance Shaken and Served with a Twist, Wine Cocktails, Luscious Liqueurs, Party Snacks, Party Drinks, and Want (a poetry collection from ZYZZYVA/Creative Arts, 2000). His web site, www.ajrathbun.com, has information about his books and dogs, links for picking up A.J. apparel, his blog, Spiked Punch, and more. He’s had work in a number of magazines and anthologies, including Tin House, Everyday with Rachael Ray, Fine Living, a host of literary magazines, and other on-and offline magazines, and he’s also does national and local television, radio, and print interviews (including interviews with The Knot, The Seattle Times, Martha Stewart Radio, USA Radio, The Arizona Republic, Fox Boston, and others) about entertaining, drinks, snacks, and kitchen products. All of A.J.’s videos are directed and shot by Brad Kosel, top dog at Artificial Khaos productions, http://www.artificialkhaos.com/.

Recipe

Ingredients

1 tbsp vegetable oil
1 lb cremini mushrooms, sliced ¼" thick
1 tbsp minced garlic
1 tsp chili powder
½ tsp freshly ground black pepper
¼ tsp kosher salt
1 tbsp unsalted butter
4 large flour tortillas
2 cups grated Monterey Jack cheese
1 cup salsa of your choice

How-to

Preheat the oven to 200º
Heat the vegetable oil in a large skillet over medium heat
Add the mushrooms and, stirring regularly, sauté until they’ve released their liquid and it’s cooked off, about 15 minutes. Add the garlic, chili power, pepper, and salt, and cook 2 minutes more. Pour the mixture into a bowl
Wipe out the skillet and place over medium-high heat. Add one-quarter of the butter to the skillet and use a pastry brush or spoon to swirl it around. Place one tortilla in the skillet. Evenly spread half of the mushroom mix on the tortilla and top with half of the cheese. Put another tortilla on top. Dot the top tortilla with a second bit of butter
Cook the quesadilla for 3 minutes, pressing down lightly on top with a spatula. Flip the quesadilla and cook for two minutes more, again pressing down lightly with a spatula. Slide onto a baking sheet and keep it warm in the oven. Repeat with the remaining tortillas, butter, mushrooms, and cheese
Cut each quesadilla into 6 or 8 wedges. Serve on a platter with the salsa on the side