Wild Mushroom Quesadillas
Many varieties of exotic mushrooms are in the market these days, some gathered from the wild and others cultivated commercially. Forest-gathered mushrooms, such as chanterelles, porcini (cèpes), morels, matsutake, lobster and others, can be found seasonally at specialty grocers and farmers’ markets. Cultivated varieties like portobello, cremini, shiitake, oyster and enoki mushrooms are available in most markets year-round.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Shiitake | 1/2 cup (73g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Vegetable oil for coating
- 1 mild green chili, such as Anaheim or poblano
- 2 Tbs. unsalted butter
- 1/4 lb. fresh wild mushrooms, such as porcini (cèpes), chanterelles, morels, shiitakes or portobellos, finely chopped
- 1 Tbs. pure chili powder
- 2 garlic cloves, minced
- 1/4 cup salsa
- Salt and freshly ground pepper, to taste
- 4 large flour tortillas
- 2 cups shredded Monterey jack cheese