Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons extra virgin olive oil
• 16 cremini mushroom caps, sliced thin
• 12 shiitake mushroom caps, sliced thin
• 1 teaspoon coarse black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme leave, chopped
• 4 (12 inch) flour tortillas
• 2 cups shredded monterey jack cheese
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 (15 ounce) can black beans, drained
• 1 cup frozen corn kernels
• 1/2 cup sun-dried tomato packed in oil, chopped
• 1/2 cup smoky barbecue sauce
• salt & freshly ground black pepper

Recipe

• 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.