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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. | 2. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat. | 3. Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. | 4. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. | 5. Transfer warm salsa to a serving dish. | 6. Heat a griddle pan or large nonstick skillet over medium to medium high heat. | 7. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. | 8. Sprinkle 1/2 cup cheese over 1/2 of the flour tortilla. | 9. Cover the cheese with 1/4 of the cooked sliced mushrooms. | 10. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. | 11. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients. | 12. Cut each quesadilla into wedges and serve with warm salsa for topping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
cremini mushroom cap	16		sliced	-	-	-	-
shiitake mushroom cap	12		sliced	-	-	-	-
black pepper	1	teaspoon	coarse	5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
thyme leave	1	tablespoon	chopped	-	-	-	-
flour tortilla	4			-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
corn kernel	1	cup	frozen	184.71	36.4767	5.1042	2.0022
sun tomato oil	1/2	cup	sun-dried chopped packed	-	-	-	-
barbecue sauce	1/2	cup		209.16	23.3313	16.4216	5.5029
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.