I usually feel like I am shirking my home maker duties when I serve quesadillas for dinner. They are simple, boring, and easy. Well this quesadilla recipe is none of those things. When my husband tasted this, his reaction was like "wow, this is a keeper!" and I totally agree. The onions in these quesadillas are packed full with this deep rich flavor. You get the subtle bite of the arugula, the thick herby mushrooms, the melty cheese. It's even vegetarian! So so good, you won't believe your mouth.
The downside? You'll need to dirty 2 pans, and caramelized onions aren't quick. But these babies are worth it. Total cook time is about 20 minutes.
Serves 2 adults + 1 toddler :)
Ingredients:
3 tablespoons olive oil
1 onion, thinly sliced
1 tsp packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon butter
1 pkg baby portabellos, thinly sliced
1 large clove of garlic, minced
2 tablespoons fresh stripped thyme
salt & pepper
10 corn tortillas
1 cup melty white cheese
2 cups arugula
In one pan, some heat some olive oil and begin to caramelize your onions on medium heat. (Don't forget to add salt and pepper to your onions.)
In another pan, melt your butter and a bit of olive oil and begin to cook your mushrooms. (Don't forget to salt and pepper your mushrooms.)
Stir both pans occasionally, let everything reduce and get golden.
To your onions add your sugar and vinegar. Let the liquid reduce down and get absorbed by the onions. Remove from pan.
To your mushrooms add your garlic and thyme. When the garlic is fragrant and a bit soft, remove the mushrooms from the pan.
Make sure both your pans still have a good coating of oil. Place your tortillas down, cover with a layer of onions, mushrooms, cheese, arugula, and another layer of tortilla. Cook until the tortilla is golden and crispy, then flip and do the same on the other side.
Cut into quarters and serve immediately. You will seriously be blown away by the amazing unforgettable flavors of these quesadillas! I am already dreaming of what I can whip up with these flavorful onions next!
The downside? You'll need to dirty 2 pans, and caramelized onions aren't quick. But these babies are worth it. Total cook time is about 20 minutes.
Serves 2 adults + 1 toddler :)
Ingredients:
3 tablespoons olive oil
1 onion, thinly sliced
1 tsp packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon butter
1 pkg baby portabellos, thinly sliced
1 large clove of garlic, minced
2 tablespoons fresh stripped thyme
salt & pepper
10 corn tortillas
1 cup melty white cheese
2 cups arugula
In one pan, some heat some olive oil and begin to caramelize your onions on medium heat. (Don't forget to add salt and pepper to your onions.)
In another pan, melt your butter and a bit of olive oil and begin to cook your mushrooms. (Don't forget to salt and pepper your mushrooms.)
Stir both pans occasionally, let everything reduce and get golden.
To your onions add your sugar and vinegar. Let the liquid reduce down and get absorbed by the onions. Remove from pan.
To your mushrooms add your garlic and thyme. When the garlic is fragrant and a bit soft, remove the mushrooms from the pan.
Make sure both your pans still have a good coating of oil. Place your tortillas down, cover with a layer of onions, mushrooms, cheese, arugula, and another layer of tortilla. Cook until the tortilla is golden and crispy, then flip and do the same on the other side.
Cut into quarters and serve immediately. You will seriously be blown away by the amazing unforgettable flavors of these quesadillas! I am already dreaming of what I can whip up with these flavorful onions next!
