Mushroom and Pepper jack Quesadillas

Updated at: Thu, 18 Jul 2024 16:01:33 GMT

Step 1

Wash and dry produce. Trim and thinly slice mushrooms. Zest and quarter lime. Halve, peel, and thinly slice onion and finely chop a few slices until you have four tablespoons. Dice tomato. Finely chop jalapeno, removing ribs and seeds for Less heat.

Step 2

In a small bowl, combine sour cream, lime zest, and a squeeze of lime juice to taste. Add water until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

In a second small bowl, combine tomato, chopped onion, juice from remaining lime wedges, and as much chopped jalapeno as you like. Season with salt and pepper.

Step 4

Heat a drizzle of oil in a large pan over medium high heat. Add mushrooms and season with salt and pepper. Cook, stirring until Brown and tender 5 to 7 minutes. Transfer to a plate and set aside.

Step 5

If adding ground beef, heat a drizzle of oil in same pan. Add beef and season generously with salt and pepper. Cook, breaking up meat into pieces, until Brown and cooked through, 4 to 6 minutes. Transfer to a second plate. If there's excess grease in your pan, carefully pour it out.

Step 6

Heat a drizzle of oil in pan used for mushrooms over medium high heat. Add sliced onion and season with salt and pepper. Cook, stirring, until soften and lightly browned, 8 to 10 minutes. Add 1/2 cup of water and 2 tsp of sugar. Cook, stirring, until onion is caramelized and jammy, 2 to 3 minutes more. Turn off heat and transfer to plate with mushrooms.

Step 7

Evenly sprinkle one half of each tortilla with cheese, then mushrooms, caramelized onion, and ground beef (optional). Fold tortillas in half to create quesadillas. Heat a drizzle of oil in pan used for onion over medium heat. Add quesadillas and cook until tortillas are brown and cheese melts, 3 to 5 minutes per side. Cut into wedges, divide between plates, and serve with lime cream and spicy Pico.

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