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Mexican cuisine was the call of the day and Chez did not disappoint with today's Star Winner. Lots of textures and flavors going on here.So, pour yourself a big glass of sangria, plate yourself a few of these treats and dig in. You won't be disappointed and they may just be the high-point of your whole day... Ole'.
Ingredients
- 1/4 cup butter
- 2 1/2 teaspoons chili powder
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 4 ounces fresh shiitake mushrooms, stemmed, sliced
- 4 ounces button mushrooms, sliced
- 1 1/2 cups shredded cooked chicken
- 2/3 cup finely chopped onion
- 1/3 cup chopped fresh cilantro
- 2 1/2 cups grated Monterey Jack cheese
- Olive oil
- 16 - 5 1/2-inch-diameter corn tortillas
Preparation
- Melt butter in large skillet over medium-high heat.
- Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute.
- Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro.
- Cool 10 minutes.
- Mix in cheese.
- Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
- Prepare cast iron griddle or frying pan to medium heat. Lightly brush oil on 1 side of 8 tortillas.
- Place tortillas, oil side down, on large baking sheet.
- Divide chicken mixture among tortillas, spreading to even thickness.
- Top with remaining 8 tortillas; press, then brush with oil.
- Grill quesadillas until heated through and golden brown, about 3 minutes per side.
- Cut into wedges.
- Serve with sour cream or guacamole.
