Ingredients:
- Flour Tortillas (1 for each person)
- 2 cups baby bella mushrooms (sautéed)
- 1 yellow onion
- 1 jalapeno
- 1 Roma Tomato
- 1 lime
- 6 oz sour cream
- 8 oz shredded pepper jack
- Salt/pepper to taste
- Oil for skillet
Directions:
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Slice mushrooms. Zest and quarter lime. Halve, peel, and thinly slice onion, tomato, and jalapeño for salsa.
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Heat oil in an Xtrema Skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook for about 6 minutes and set aside.
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Combine sour cream, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.
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Heat another drizzle of oil in an Xtrema Skillet. Add sliced onion and season with salt and pepper. Cook, stirring, until onion is caramelized. Turn off heat; transfer to plate with mushrooms.
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In a small bowl, combine tomato, chopped onion, juice from remaining lime wedges, and as much chopped jalapeño as you’d like. Season with salt and pepper.
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Sprinkle cheese, mushrooms and onion on one half of the tortilla; fold tortillas in half to create quesadillas. Add quesadillas into a well oiled pan and cook until tortillas are browned and cheese has melted. Cut into triangles, and distribute between plates. Serve with sour cream and pico.