Garlicky Mushroom Quesadillas with Tomatillo-Chile Salsa

Source: A Year in a Vegetarian Kitchen by Jack Bishop

Serves 4.

Tomatillo-Chile Salsa
1 pound tomatillos, husked and washed
2-4 medium jalapeno chiles
3 tablespoons chopped fresh cilantro leaves (we didn't have any on hand)
salt

Quesadillas
2 tablespoons extra-virgin olive oil
12 ounces cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves, minced
freshly ground black pepper
8 8-inch flour tortillas
5 ounces cheddar or Monterey Jack cheese, shredded (about 1 1/4 cups)

For the salsa: Move an oven rack to the middle position and heat the oven to 450º. Place the whole tomatillos and chiles on a rimmed baking sheet and roast, turning the vegetables once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer tomatillos to a food processor. Cut off the stems of the chiles and add the chiles (seeds and all, for extra heat) to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.

For the quesadillas: Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.

Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas.

Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate (I keep my oven on 200º and keep the quesadillas in the oven on a baking sheet to keep them warm.) and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve immediately, passing the remaining salsa at the table.

Note: These could easily be prepared on The Griddler using the griddle plates. Place them on the bottom plate, put the top down and cook until golden brown.

I talked about this recipe HERE.