Cacciocavallo and Shiitake Quesadillas
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 quesadillas
ingredients
- 2 tablespoons olive oil
- 6 ounces shiitake mushrooms, sliced
- 1⁄2 teaspoon fresh thyme leave
- salt and pepper, to taste
- 4 ounces cacciocavallo cheese
- 8 6-inch flour tortillas
directions
- In a nonstick frying pan, heat the oil over medium heat.
- Add mushrooms and stir for for about 5 minutes.
- Add thyme, salt and pepper.
- Remove from heat.
- Spread sliced cheese on four tortillas and top evenly with mushroom mixture.
- Cover each with another tortilla and press together so they stick.
- Fry each quesadilla in a skillet on medium for about 2 minutes on each side, so the cheese can melt.
- Cut each quesadilla into 6 wedges and serve immediately.
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RECIPE SUBMITTED BY
horseplay
Dorval, Quebec
So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences:
Person #1) Eats no meat, but seafood ok.
Person #2) Eats no meat, seafood, eggs, cheese or fermented items.
Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat.
Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds.
Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">