Shiitake and Green Onion Quesadillaswith corn and black bean salsa
Filled with shiitakes and green onions, these are no ordinary quesadillas. Look for a mild white cheese to complement the flavors in the filling of this dish that was first featured in 2018.
Ingredients
- Jalapenos - 1, diced
- Green onions - 2 stalks, chopped, green and white parts combined
- Tomatoes, medium - 2, chopped
- Corn kernels, fresh or frozen - 1 1/2 cups
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Vinegar, red or white wine - 2 tsp
- Oil, cooking - 2 tsp
- Lime juice - 2 tsp
- Green onions - 2 stalks, chopped, green and white parts combined
- Mushrooms, fresh shiitakes - 8 oz, chopped (look for pre-chopped; sub any brown mushroom)
- Oil, cooking - 1 Tbsp
- Cheese, shredded provolone - 8 oz (sub any white and mild shredded cheese)
- Tortillas, taco-sized corn or flour - 12
- Yogurt, plain or Greek - for serving
Nutrition Facts
Prep
- Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
- Green onions (for quesadillas and salsa) / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Corn - Shuck corn and slice kernels off cobs. Place in a microwave-safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)
- Mushrooms - If not already chopped, chop mushrooms. (Can be done 1 day ahead)
- Beans - Drain and rinse.
- Make salsa - Combine jalapenos, white and green parts of green onions (portion for salsa), tomatoes, corn kernels, and beans with vinegar, oil (portion for salsa), and lime juice (portion for salsa). Season with some salt and pepper.
Make
- Heat a large nonstick pan with oil (portion for quesadillas) over medium-high heat. Add mushrooms and saute until tender and golden, 5 to 6 minutes. Season with a pinch of salt. Transfer mushrooms to a large bowl.
- Wipe out pan and place it over medium heat.
- Combine mushrooms with white and green parts of green onions (portion for quesadillas) and cheese.
- Place a tortilla in the heated pan. Top it with mushroom and cheese mixture and then another tortilla.
- When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until the cheese is melted. Continue with the remaining tortillas and filling.
- Slice quesadillas into wedges. Serve with corn and black bean salsa and yogurt on the side. Enjoy!
Reviews
This meal has 37 reviews
The salsa is good; the chicken is blah.
I love this meal. I make it often. The marinade is wonderful and it is a very easy meal
This thing is delicious.
Subbed hatch chili for the jalapeño as it was in season. Had corn on the cob & also made quesadilla with the salsa for the vegetarian in the house. Did chicken in pan, would like to grill next time.
The chicken and salsa are great, but the meal overall really lacked some substance. Would add rice or quinoa next time to bulk it up
This was delicious. I used a tip I heard (probably from Milk Street) to reserve a few tablespoons of marinade (a portion not used to marinate the meat of course) to add after cooking to boost the final flavor. Worked amazingly well for this dish. I added the chicken juices and some arrowroot to the reserve - Wow! I was planning to grill, but, due to a storm, broiled the chicken in the oven so I wouldn't have to do it in batches over the stove. I can't comment much on the green bean salad because mine basically turned into pico de gallo after I skipped the green beans and added cilantro and chayote I needed to use up plus extra lime juice. It was pretty delicious, though.