Spicy Morel Arugula Quesadilla
Spicy Morel Arugula Quesadilla
Ingredients
For the Quesadilla
- 4 flour tortillas, 8-inch size
- 1 cup morel mushrooms, cleaned and sliced
- 2 cups arugula, washed
- 2 cups cheddar cheese, shredded
- 1 jalapeño, seeded and finely chopped
- 1/2 cup creme fraiche
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the morel mushrooms and cook for 5 minutes until they are tender.
⏱️ 5 min - 2
Add the arugula to the skillet with the mushrooms and cook for an additional 2 minutes until wilted. Season with salt and black pepper.
⏱️ 2 min - 3
Remove the mushroom and arugula mixture from the skillet and set aside. Clean the skillet for the next step.
⏱️ 2 min - 4
Lay out the flour tortillas on a flat surface. Spread 2 tablespoons of creme fraiche on each tortilla, then evenly distribute the mushroom-arugula mixture, jalapeño, and cheddar cheese among the tortillas.
⏱️ 3 min - 5
Fold each tortilla in half. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Cook each quesadilla for about 3 minutes on each side until the cheese is melted and the tortillas are golden brown.
⏱️ 6 min - 6
Cut each quesadilla into wedges and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Morel Arugula Quesadilla
Ingredients
For the Quesadilla
- 4 flour tortillas, 8-inch size
- 1 cup morel mushrooms, cleaned and sliced
- 2 cups arugula, washed
- 2 cups cheddar cheese, shredded
- 1 jalapeño, seeded and finely chopped
- 1/2 cup creme fraiche
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the morel mushrooms and cook for 5 minutes until they are tender.
⏱️ 5 min - 2
Add the arugula to the skillet with the mushrooms and cook for an additional 2 minutes until wilted. Season with salt and black pepper.
⏱️ 2 min - 3
Remove the mushroom and arugula mixture from the skillet and set aside. Clean the skillet for the next step.
⏱️ 2 min - 4
Lay out the flour tortillas on a flat surface. Spread 2 tablespoons of creme fraiche on each tortilla, then evenly distribute the mushroom-arugula mixture, jalapeño, and cheddar cheese among the tortillas.
⏱️ 3 min - 5
Fold each tortilla in half. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Cook each quesadilla for about 3 minutes on each side until the cheese is melted and the tortillas are golden brown.
⏱️ 6 min - 6
Cut each quesadilla into wedges and serve immediately.
⏱️ 2 min