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You are here: Home / Recipes / Herb, Mushroom & Goat Cheese Quesadilla Recipe

Herb, Mushroom & Goat Cheese Quesadilla Recipe

May 12, 2016

Herb, Mushroom & Goat Cheese Quesadilla Recipe

Quesadillas play a big part in my life. I’ve been making them for years and have put just about everything and anything inside of them. From asparagus to broccoli to olives and cheddar – I’ve done it all. The best part is, it seems that whatever you use as ingredients, the outcome is always good. The quesadilla is part of a versatile and friendly meal.

The Recipe

Today’s recipe takes the regular quesadilla up a notch. I found this one in The New Cast Iron Skillet Cookbook, written by Ellen Brown. If you remember back, I posted another one of Ellen’s recipes on this site. Those German Apple Pancakes – they came out spectacularly. Ellen has some really tremendous recipes in her book, so if you’re into well thought out and unique dishes, I encourage you to take a look at it.

I would have to say the stars of today’s show are the mushrooms and goat cheese. Those are what I tasted the most and what I remember. The mushrooms are browned for flavor and enhanced by three herbs. The goat cheese is – well, goat cheese. If you’ve tasted it before, you probably love it. I sure do. Also, the swiss cheese doesn’t hurt. It only makes things better. Once the ingredients are together inside of the tortilla, they melt into one another, creating a wondrous plethora of delight (you know, I have to think of these words).

Mushroom & Goat Cheese Quesadilla

Ingredients

Makes: 3 Quesadillas

Regular Olive Oil
1 Large Shallot, Minced
2 Garlic Cloves, Minced
1 Pound of White Button Mushrooms, Sliced
Regular Table Salt
Ground Black Pepper
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Dried Tarragon
2 Teaspoons Dried Thyme
3 9-Inch Tortillas
1/3 Pound Swiss Cheese, Grated
2 Ounces Goat Cheese, Crumbled

Step-by-Step Instructions

If you’d like to mix things up, go ahead and use your favorite herbs. If the season is right, use what’s fresh. I only included the dried versions because they are much more widely available and are less expensive than the alternative. In a few month’s time when our garden starts producing, I’ll revisit this recipe and it’ll look very different.

Cook the Shallots, Garlic & Mushrooms

Place your 12 inch cast iron skillet over medium heat. Add 4 tablespoons of regular olive oil in the skillet. While everything is warming to temperature, go ahead (if you haven’t yet) and prep the garlic, shallots and mushroom.

See also  Sweet Potato & Swiss Chard Casserole Recipe

Chopped Shallots


Sliced White Button Mushrooms

When the pan is to temperature, go ahead and add in the minced shallots and garlic. Cook for only about 30 seconds. This step is to slightly soften both ingredients. When finished, add in the sliced mushrooms.

Sliced Mushrooms in Cast Iron Skillet

After the mushrooms have been added, increase the heat to medium-high and cook for about 10 minutes. You’ll need to stir constantly. When you see that the liquid has evaporated and the mushrooms are beginning to brown, you’ll know you’re ready for the next step.

Sauteed Mushrooms

Add in the Herbs

Add the 2 tablespoons of chopped fresh parsley, the 1 tablespoon of dried tarragon and the 2 teaspoons of dried thyme to the mushrooms in the skillet.

Chopped Fresh Flat Leaf Parsley

Dried Tarragon

Dried Thyme

Add Herbs to Mushrooms


Stir the herbs into the mushrooms well and cook for another minute. Then, salt and pepper to taste. When done, scrape the ingredients from the skillet into a bowl. Be sure to get the skillet as clean as possible.

Mixed Herbs & Mushrooms

Cooked Mushrooms & Herbs in a Bowl

Cook the Tortilla

This will be the process for each of the 3 tortillas. Add 1 tablespoon of regular olive oil to the skillet over medium heat. Place 1 tortilla in the skillet. Divide the mushroom mixture into thirds – 1/3 for each tortilla. Add the mushroom mixture to half of the tortilla. Then, add 1/3 the shredded swiss cheese and 1/3 of the goat cheese to the tortilla as well.

Cooking Tortilla in Cast Iron Skillet

After the ingredients have been added, fold the tortilla over so it’s in half. Then, press down with a spatula and cook for a minute or so on each side. The goal is to brown the tortilla so it’s semi-crunchy.

See also  Vegetarian Shepherd's Pie Recipe

Follow this process for each one and stack on a plate when they’re finished.

Mushroom & Cheese Tortillas

The Final Dish

After all three quesadillas are finished cooking, go ahead and cut them in half, plate and serve. I think you’ll find something delightful for dinner.

Herb, Mushroom & Goat Cheese Quesadilla Recipe


Mushroom Tortillas

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  5. Cheesy Black Bean & Bell Pepper Quesadilla Recipe

Filed Under: Recipes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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