Name: Quick Quesadillas Four Ways (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 Flour tortillas-medium size; 2 cups Cheddar cheese-shredded; 2 tbsp Vegetable oil; 1/2 cup Canned black beans-rinsed and drained; 1/4 cup Frozen corn-thawed; 2 tbsp Jarred mild salsa; 1 cup Fresh baby spinach; 1/2 cup White button mushrooms-sliced; 1/2 Green bell pepper-diced; 1/4 Yellow onion-diced; 1 Roma tomato-seeded and diced; 2 tbsp Canned mild green chilies

Recipe tier

4.0 each Blue corn tortillas
½ cup Aged Manchego cheese
½ cup Oaxaca cheese
1 tbsp Grass-fed salted butter
½ cup Chanterelle and Oyster mushrooms
½ tsp White truffle oil
½ each Shallot
¼ cup Butternut squash
2 each Fresh sage leaves
½ tbsp Toasted pepitas
1 oz Goat cheese
1 each Fresh mission figs
½ tsp High-quality honey
¼ cup Mixed heirloom mini peppers
1 cloves Garlic

Equipment

Large non-stick skillet
Spatula
Mixing bowls
Chef's knife

Instructions

🎙️ Cook with voice coach

1. Create Filling One: Sweat minced shallots in 1 tbsp butter in a small sauté pan over medium-low heat until translucent. Increase heat to medium-high, add torn chanterelle and oyster mushrooms, and cook until golden brown. Finish with 1 tsp white truffle oil. Set aside.
2. Create Filling Two: In a bowl, toss 1/2 cup small-diced roasted butternut squash with 4 fried and crumbled sage leaves and 1 tbsp toasted pepitas.
3. Create Filling Three: In a small bowl, combine 2 oz crumbled goat cheese with 2 thinly sliced fresh mission figs and 1 tsp honey. Mix gently.
4. Create Filling Four: Sauté 1/2 cup charred and sliced mixed heirloom mini peppers in a pan over medium-high heat until tender-crisp. Fold in 2 smashed cloves of garlic confit.
5. Construct Quesadillas: For each of the four quesadilla varieties, layer 1/4 cup of the combined Manchego and Oaxaca cheese blend onto one half of a blue corn tortilla. Top with the respective filling (Truffle Mushrooms, Squash/Sage, Goat Cheese/Fig, or Pepper/Garlic). Fold the tortilla in half.
6. Grill Quesadillas: Heat a heavy cast iron pan over medium-high heat. Add 1 tbsp grass-fed butter. Grill each quesadilla for 3-4 minutes per side, until the tortilla is crisp and golden, and the cheese is fully melted and bubbly.
7. Plate and Garnish: Slice each grilled quesadilla into 2-3 precise wedges. Arrange on a platter as a tasting flight. Garnish with micro-cilantro or edible flowers if desired.

Nutrition per serving

Calories 480