Wild Mushroom Quesadillas With Red Chile Jack Cheese Recipe

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8 to 10 minutes.

3. 3

   Remove the anchos from their soaking liquid, reserving 1/4 cup of the liquid. Stem, seed, and finely chop the anchos and put them in a bowl. Add the reserved soaking liquid and the cheese and mix to combine.

4. 4

   Place 8 of the tortillas on a flat work surface. Divide the cheese mixture and mushrooms among the tortillas and season with salt and pepper. Stack the tortillas to make four 2-layer tortillas and cover each with one of the remaining tortillas. Brush the tops with the remaining 2 tablespoons oil and sprinkle with the cotija cheese.

5. 5

   Transfer to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until lightly golden brown and the cheese has melted.

6. 6

   Cut into quarters and serve.

7. 7

   Note 1: Place dried chiles in a bowl, pour boiling water on top, and let soak for about 30 minutes, or until soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.