Mushroom & Caramelized Onion Quesadillas
recipe adapted from What Katie Ate on the Weekend
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Katie Quinn Davies, 2015.
- 3 tablespoons olive oil, plus more for grill pan
- 2 onions, thinly sliced
- 1 tablespoon brown sugar
- 1/3 cup balsamic vinegar
- 1 tablespoon unsalted butter
- 4 portobello mushrooms, thinly sliced
- 3 large cloves garlic, finely chopped
- 3 sprigs thyme, leaves stripped
- kosher salt & fresh cracked pepper
- 10 corn tortillas
- 1 1/2 cups shredded pepperjack cheese
- 2 large handfuls baby arugula
- sour cream, lemon wedges & hot sauce, for serving
Heat half the oil in a skillet over low heat. Add the onion and cook, stirring for 10-12 minutes or until soft. Add the sugar and balsamic vinegar and cook, stirring, for 7 minutes or until onion is caramelized and the liquid has reduced. Transfer onion mixture to a bowl and wipe the skillet clean.
Heat the butter and remaining oil in the skillet over medium heat. Add half the mushrooms and cook down until there’s more room in the skillet for the rest. Add the garlic and thyme to the mushrooms. Season with salt and pepper and continue to cook until the mushrooms have completely softened. Remove the pan from the heat and set aside.
Top 5 corn tortillas with cheese, onions, mushrooms, followed by arugula and another sprinkle of pepperjack cheese. Top each loaded tortilla with another corn tortilla.
Heat a grill pan or a large nonstick skillet over medium-high heat. Drizzle a little bit of olive oil on the grill and cook each side for 3 to 4 minutes, or until cheese starts to melt and grill marks have formed on the tortilla. Befor flipping, drizzle tops with additional olive oil, then flip and cook for another 3 to 4 minutes. Continue process with the rest of the quesadillas. To serve, cut quesadillas into quarters, place a dollop of sour cream and a dash of hot sauce. Serve hot with lemon wedges for garnish.