Mushroom and Goat Cheese Quesadilla with Cranberry Salsa


Remember when I told you that I finally went through all of my recipes and separated them by favorite and to-try? Well, this recipe had been hanging out in the back of the binder for who knows how long. I'm guessing quite some time since it's been over two years since the original recipe was made. I held off on making this recipe for so long because I was pretty sure Tom was going to hate it.

I rarely do that, though. Usually when I'm choosing recipes I have a pretty good idea if he is going to like something or not and even if I think not, I make it anyway. You never know what he'll end up liking. So finally, after this poor recipe was hidden in a binder for way too long, I decided to make it.

Mushroom and Goat Cheese Quesadilla with Cranberry Salsa
Slightly Adapted from: Pink Parsley
Servings: 10 1/2 sized quesadillas
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Cranberry Salsa Ingredients:
    • 1 cup fresh cranberries
    • 1/2 jalapeno pepper, seeded and minced
    • 1/4 cup pecans, chopped
    • 1/4 cup sugar
    • 1 1/2 tbsp. balsamic vinegar
    • 1 1/2 tbsp. olive oil
    • 1 tbsp. shallot, minced
    • 1/2 tbsp. Dijon mustard
    • zest and juice of 1 orange
    • salt and pepper
    Quesadilla Ingredients:
    • 10 flour tortillas
    • 6 tbsp. unsalted butter
    • 2 cups Monterrey Jack cheese, shredded
    • 2 1/2 lbs. assorted mushrooms, chopped
    • 1 large Vidalia onion, chopped
    • 4 garlic cloves, minced
    • 2/3 cup white wine
    • 6 oz. goat cheese, crumbled
    • 2 tbsp. Worcestershire sauce
    • salt and pepper
Salsa Directions:
1. Combine the sugar, balsamic vinegar, olive oil, mustard, orange juice and zest, salt and pepper together in a food processor. Add the cranberries, jalapeno pepper, pecans and shallot. Pulse until it reaches a salsa like consistency.
2. Transfer to a bowl, cover and refrigerate until needed.
Quesadilla Directions:
1.  Melt the butter in a large skillet over medium heat. Add the onion and cook until slightly softened, about 5 minutes. Then add the mushrooms, garlic, and Worcestershire sauce and cook for 5 more minutes.
2. Add the white wine and cook until it has evaporated, about 6-8 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl to keep warm.
3. Spray with large skillet with non-stick cooking spray.
4. Prepare the tortilla by sprinkling about 1/4 cup of Monterrey Jack cheese on one side of the tortilla. Crumble 2 tbs. of goat cheese on top, then add about 2 tbs. of the mushroom mixture. Fold the tortilla in half.
5. Repeat with remaining tortillas. Cook two halved tortillas in the skillet at a time, 3-5 minutes on each side or until lightly golden brown. Transfer tortillas to a plate to keep warm. Repeat with all remaining tortillas.
6. Cut quesadillas into wedges and serve with the cranberry salsa.

My gut feeling was right. Tom didn't like this. It was mostly because of the salsa but he said the goat cheese was a little too dry for what he expected in a quesadilla. I did agree with him on the dryness part. Maybe a combination of goat cheese and cream cheese (?) would be better. Either way, I liked it enough to finish mine for dinner and take the extras for lunch the next day.

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