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MUSHROOM, CHEDDAR + CARAMELISED ONION QUESADILLAS

MUSHROOM, CHEDDAR + CARAMELISED ONION QUESADILLAS

SERVES 4

kqd_quesadilla_recipe (1 of 1).jpg

INGREDIENTS

2 TBSP BUNALUN organic EXTRA VIRGIN OLIVE OIL

2 ONIONS, SLICED

3 TSP BROWN SUGAR

1/3 CUP (80ML) BUNALUN organic BALSAMIC VINEGAR

20G UNSALTED BUTTER

3 LARGE GARLIC CLOVES, CRUSHED

4 PORTOBELLO OR OTHER LARGE FLAT MUSHROOMS, THINLY SLICED

3 THYME SPRIGS, LEAVES PICKED

8 FLOUR TORTILLAS OR WHOLEGRAIN WRAPS

200G VINTAGE CHEDDAR, GRATED

HANDFUL ROCKET LEAVES, ROUGHLY CHOPPED

1/2 CUP (120G) SOUR CREAM

JUICE OF 1/2 LEMON

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METHOD

Heat 1 tbsp oil in a frypan over low heat.

Add the onion and cook, stirring, for 10-12 minutes until soft. Add the sugar and balsamic vinegar, then cook, stirring, for a further 5 minutes or until the onion is caramelised. Remove the pan from the heat and set aside.

In a separate frypan, heat the butter and the remaining 1 tbs oil over medium heat. Add the garlic, mushroom and thyme, then cook, stirring, for 3-4 minutes until soft. Remove the pan from the heat and set aside.

Heat a chargrill pan or large non-stick frypan over high heat. Add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas.

Place 4 tortillas, toasted-side up, on a benchtop. Top each one with a quarter of the caramelised onion, mushroom mixture, grated cheese and rocket leaves, then sandwich with the remaining tortillas, toasted-side down.

Return the chargrill pan or frypan to high heat. Add 1 quesadilla and cook for 2-3 minutes until toasted on one side. Carefully flip, then cook for a further 1-2 minutes until the cheese is melted and the tortilla is toasted.

Keep warm while you repeat above process with the remaining 3 quesadillas.

Meanwhile, to make the lemon sour cream, combine the sour cream and lemon juice in a bowl.

Serve the warm quesadillas with a dollop of lemon sour cream.

RECIPE BY KATIE QUINN

 
 
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