Mushroom and Cheese Quesadillas with Home Made Mango Salsa

Posted 2017-02-12 by finy ⇒ follow

Quesadillas are flour tortillas cooked lightly in a frypan, and they can have any kind of filling.

I have made my own salsa, and it is so easy to do, with no chemicals which the bought ones have.

The most difficult part of making these is turning them around, when bits of the filling can fall out, however putting grated cheese around the edge could help this as it can help stick the edges together.

I decided to try Monterey Jack cheese, which some Americans rave about, however it was no different to our cheddar, so I would not go to this expense again!

Anyway, they are a lovely meal/snack and even great in lunch boxes, as they are also nice eaten cold.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 quesadillas or 8 quarters

Ingredients
About 275 g mushrooms, mixed if possible
¼ cup shallots, chopped finely
½ cup red capsicum, chopped
1 tsp garlic, crushed
4 small (not mini) tortillas
½ cup Monterey Jack cheese (or similar), shredded

Mango Salsa
1 cup mango, diced (fresh if possible)
1½ tbsp lime juice
1 tbsp coriander, chopped
½ tbsp jalapeno, finely chopped (or red chilli)

Method
For the salsa

This can be made ahead as it lasts - you could probably use peaches if you cannot get mangoes.

Combine the mango, coriander, lime juice, jalapeno and a bit of salt.

Mix well and keep covered till you are ready to use it.

For the quesadillas

Heat a bit of oil in a large frypan and turn it to medium to high. Add the mushrooms and cook slightly, stirring, for only 3 minutes. Remove ¼ - ½ of the mushrooms, which will be used to garnish.