Mushroom And Cheese Quesadilla Recipes

Mushroom & Cheese Quesadilla (4 people) Historical Review: The flour tortillas are everywhere. Here in the United States are at any grocery. The flour is integral and even multiple grains. We love the brand "Mission" by their texture, softness, taste and smell. At least once a week for breakfast or dinner we do with this recipe of the week. Our fridge never fails flour tortillas, although we like corn.

Ingredients: 16 Wheat Flour Tortillas 1 pound sliced mushrooms 1 large onion, cut into julienne (strips) 2 cloves garlic, crushed 2 tbsp butter 1 tsp Worcestershire sauce 1 tablespoon soy sauce cup white wine 1 pinch of salt 1 pinch pepper 1 pinch of cumin. Munster cheese 4 cups lined Preparation: Melt butter over medium heat under the pan Stir in the crushed garlic, stir and let the butter absorbs their taste for minutes Add onion and mushrooms and cook slightly high for 2 minutes, stirring nonstop Put soy sauce, English, white wine and cumin, cook for three minutes, until liquid has reduced considerably. Correct for salt and pepper. Let stand until cool enough in a large bowl, place the cheese and mushroom mixture, stir together the ingredients until griddle or in a hot griddle and place a tortilla on top use 1 / 8 cheese mixture and mushrooms, cover with another tortilla and lightly browned on both sides of the tortilla, repeat the same with each other to complete eight tortillas quesadillas (2 per guest) Preheat oven to 350 degrees FH; place the quesadillas on a baking tray and insert the oven for 2-3 minutes or until cheese is founded Tips: An interesting variation of this recipe is to add a cup of very thick bechamel sauce to the cheese mixture and mushrooms Write to or contact us at our website:



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