Funky little funghi quesadillas

The supporting star award at my Bras, Booze & Bites party goes to these guys.

Mini mushroom, cilantro & goat cheese quesadillas. So simple, so delicious and so adorable. I love anything “mini.” Mini to me says, “please, eat more of me because I’m small and I don’t count.” What’s not to love about that?

If you’d like to create  these bite-size treats for your next party, here’s what you’ll need:

1 10 count package of taco-sized tortillas

3 Tablespoons butter (divided)

2 cloves garlic minced

2 cartons of diced button mushrooms

1 cup of cilantro leaves

1 small log of goat cheese

2 cups of Monterrey jack

Salt & pepper to taste

To assemble them:

Preheat oven to 400.

Take a cup and press 2-3 circles into your tortillas. Then trace with a knife to cut out the mini tortillas. If you are clever, figure out what to do with the scraps of tortilla. I was thinking maybe a casserole  or something, but sadly, mine just went in the trash.

Chop the sliced mushrooms roughly. I used a chopper, but made sure I didn’t get the pieces too small. You want a bit of texture to the quesadillas.

Chop the cilantro leaves.

Heat 1  Tablespoon of butter in the pan and add the garlic. Heat until frangrant then add the mushroom bits and cilantro.

Cook until tender and just browned.

Salt and pepper to taste. Turn off heat.

Mix in the goat cheese until well combined and then transfer to a mixing bowl and combine with the jack cheese.

Melt the remaining butter (You probably won’t use it all. I didn’t.) Spray a large baking sheet with no-stick spray. Place a batch of the mini tortillas on the baking sheet (spaced out.)  Take a spoonfull (smallish) of the mushroom cheese mix and place in tortillas and fold over, pressing to secure. Be careful not to over-fill. Or they will ooze too much.

Brush the tops of them with butter.

Bake for 3-4 minutes, or until golden brown and then flip. You can brush the other side with butter too, but I was in a hurry and didn’t. Cook on other side for about 2-3 minutes, or until golden brown.

This made about 30 mini quesadillas.  I had to cook them in 3 batches.

You might want to have a fly swatter handy to slap your guests’ hands because they are going to start grabbing these fast once they taste them.

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3 Comments

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3 responses to “Funky little funghi quesadillas

  1. Jay

    man, those look good!

  2. I’m drooling! I’m going to have to try those – after I go shopping again to buy some of those ingredients.

  3. These look SO delicious, that if I had the ingredients, I’d make them for breakfast. Right. Now. Perfect with Wimbledon coverage instead of strawberries and cream, don’t you think?

    (Look fabulous. Really.)

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