Incredibly delicious quesadilla stuffed with porcini mushrooms and sweet creamy Danish Havarti cheese. Snack provides a side dish with sukkotash – this is a North American dish cuisine made from legumes and corn and served with side. Nutritional Information per serving: (4 total) Calories 670, total fats 30 g., saturated fats g., proteins 27 g., carbohydrates 80 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 350 gr sliced porcini mushrooms (5-6 tbsp.)
- 4 wheat tortillas 30 cm.
- 1 red jalapeno peeled and finely chopped
- 2 tbsp. frozen corn
- 2 tbsp. frozen lima beans
- 3 tbsp. l (45 gr.) Butter
- 1 small red onion, sliced into thin rings
- 1 clove garlic, finely chopped
- 1.5 tbsp. grated Havarti cheese (about 170 gr.)
- 1 tsp dried oregano
- 2 chopped green onions
Recipes with similar ingredients: tortilla, porcini mushrooms, corn, white beans, red onions, garlic, hawarti cheese, jalapeno peppers, oregano
Recipe preparation:
- Melt 1 tbsp. l (15 gr.) Butter in large pan over medium heat. Put the mushrooms, 1/2 tsp. salt and a few pinches of pepper. Fry for 5-7 minutes., stirring occasionally, until soft and brown. Add 1 Art. l (15 gr.) Butter, red onion and garlic and cook, stirring from time to time, until soft, about 3 minutes. Lay out on a plate; cool. Wash the pan.
- Stir the cheese with oregano in a large bowl. Sprinkle each tortilla on one edge and lay the mushroom mixture on top. Fold cakes in half, closing the filling.
- Return the pan to medium heat. Saute quesadillas in batches on both sides, pressing until the cheese is melted, until browning and crisp, for 5-7 minutes.
- In the meantime, melt the remaining 1 tbsp. l (15 gr.) Creamy oil in a medium-sized stewpan over medium heat. Add jalapenos and fry, stirring, until soft, for about 2 minutes. Add corn, lima beans, 1/2 tbsp. water and a pinch salt. Turn the heat to moderate and bring to a boil. Then reduce heat and simmer for about 5 minutes with a slight boil. stirring occasionally until most of the liquid has evaporated. Salt and add green onions.
- Cut the quesadillas into triangular pieces and serve with Sukkotash on the side.
