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Wegmans Mushroom & Goat Cheese Quesadillas

Goat cheese with roasted peppers boost the flavor, and a variety of cooked mushrooms and onions help turn our multi-grain tortillas into awesome quesadillas. Wegmans Executive Chef Mark Macovec demonstrates this recipe & has a bonus Margarita recipe at the end, don't miss it!
Ingredients
  Olive oil 1 Tablespoon (Wegmans Pure)
  Spanish onion 1 Cup (16 tbs), finely diced
  Baby portabella mushrooms 16 Ounce, sliced
  Shiitake mushrooms 5 Ounce, sliced
  Salt 1 Pinch
  Pepper 1 Pinch
  Goat cheese 8 Ounce, softened, divided (Vermont Butter & Cheese Creamery Roasted Red Pepper Goat Cheese)
  Whole wheat tortillas 16 Ounce (Wegmans Whole Wheat Multi-Grain 10-inch)
  Mexican cheese blend 6 Tablespoon, divided (Wegmans Mexican Shredded Cheese Blend)
Directions

MAKING
1. Heat olive oil in large skillet on MEDIUM-HIGH.
2. Add onions and mushrooms in it and keep stirring occasionally for 6-8 minutes.
3. Season to taste with salt and pepper. Set aside to cool. (Mushrooms must be cooled completely before assembling quesadillas.)
4. Spread about 2 tablespoons goat cheese on half of each tortilla.
5. Arrange about 1/2 cup mushrooms on cheese, sprinkle with shredded cheese.
6. Now, fold tortilla over transfer to baking sheet until ready to grill.

FINALIZING
7. Heat grill on HIGH 10 min. clean grill with wire brush.
8. Using soft cloth, coat grill grate lightly with vegetable oil. Grill each quesadilla on MEDIUM-HIGH 2-3 min per side, or until cheese is melted.
9. Brush the grill with oil and grill it on medium high. Don’t close the lid while grilling.

SERVING
10. When cooked, cut it into pieces and serve it with salsa. You could also serve it with margarita.

TIP
Mushrooms can be made the day before.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
12

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