Double Decker Mushroom and Onion Quesadilla...Bobby Flay Version
So the other day, I watched a Bobby Flay video entitled Boy meets Grill. This video was actually made when Bobby Flay was a lot younger....quite a bit younger actually. But there's this clip where he demonstrates how to make an appetizer that he serves at one of his restaurants...the Mesa Grill. It was a mushroom and onion quesadilla that looked very easy to do and appealing. I knew I wanted to make it since it looked very similar to my Thin Crust Pizza. I love the thin crust pizza that I make. It is quick, easy, and delicious. This quesadilla looked appetizing...I was willing to try it. There happened to be some mushrooms in the fridge, an onion was in the pantry, and some small tortillas were in the freezer. I was good to go! Oh, and I had some Monterey Jack Cheese:)... The quesadillas turned out wonderful! My husband and I both loved them. But then again, we like anything with mushrooms and onion:). These quesadillas had lots of mushroom flavor! You gotta like mushrooms to be able to like these... that's for sure! Its great to have some ideas for a few quick vegetarian dishes...this is a good one. The quesadillas can easily be served as a meal....just serve it with some salad, or some Black Bean and Corn Salsa, or even with some white bean dip(similar to a hummus). Actually, Bobby Flay served the quesadillas with some white bean dip on the side. A great idea. You won't even miss the meat...seriously! It is packed with flavor. Sometimes I like to have an appetizer before a meal. It just brings something special to the table. You can make one or make a couple of these quesadillas, depending how many guests you have. I listed the amounts for 2 small quesadillas. Feel free to adjust amounts. I love to add a dab(a couple of teaspoons) of butter to the mushroom/onion mixture and a clove of garlic(minced) right at the end. This brings in a ton of flavor. I drizzled a bit of cilantro oil on the quesadillas...that's that green stuff, if you were wondering:). I saw Bobby Flay drizzling some cilantro oil as well on his quesadillas , so I did the same:). Hope you enjoy....
If you don't care for the mushrooms... try replacing it with some cooked and shredded chicken/beef. It won't be vegetarian, but it will taste good:).
You will need:
6 small flour tortillas
8-10 oz baby bella mushrooms(you can also use white button)
1 small onion,thinly sliced
salt and pepper to taste
2 tsps olive oil+ extra for brushing
a pad of butter with 1 garlic clove minced
1 cup (+/-) shredded Monterey Jack cheese, or pepper jack(if you want it spicy)
chipotle powder, optional
cilantro oil, optional
Preheat oven to 500 deg. The 500 deg oven is what Bobby Flay used. It gives the tortillas a more "rustic" look. But you can easily lower the oven temp., if you like.
In a large skillet, add 2 tsps(or so) of olive oil. Heat on medium high for about a minute. Add sliced onions and lower the heat. Cook onions for 3-5 minutes, or until they get some color....stirring every so often.
Add the mushrooms and stir to combine. Add some salt, pepper.
Cook stirring often until moisture disappears and the mushrooms begin to brown. When the mixture is sort of dry, add a dab of butter and minced garlic. Turn heat off and stir to combine.
Brush 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a plate. Sprinkle some cheese between the tortillas evenly. Add some mushroom/onion filling to both tortillas.
Place one on top of the other. Sprinkle a bit more cheese if you want. Place another tortilla on top. Brush top with olive oil. Sprinkle some chipotle powder, if you want. Place on a parchment lined cookie sheet. Bake in oven for 5-7 minutes or until golden brown. You need to watch it so that it doesn't burn. Cool quesadillas 5 minutes to set. Cut each quesadilla into 4 pieces. Drizzle some cilantro oil and serve with a salsa or a white bean dip.