It is really not surprising that I adore Mexican-style dishes because I like to spice up the dining experience. As the weather gets warmer, finally, it is not so desirable to spend hours hovering over a hot stove. Accordingly, for my weekly weekend dinner feature, I served up some of my favorite food combinations that required little fuss with a Mexican theme.
Earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes make up the filling for these golden brown tortilla appetizers.
This recipe can easily be doubled or tripled if a large yield is required. Probably that is necessary, as they are that good. I could have easily just filled up on these appetizers and skipped dinner altogether, but also on the menu was homemade guacamole to go along with the quesadillas, tortilla chips, sour cream and an easy but delightfully balanced pinto and green bean fry with millet (recipe coming soon, but in the meantime, it was a variation of this chipotle pinto and green bean corn succotash). Certainly, a wonderful celebration of little bites and a complete meal at that.
|Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Published on May 18, 2014
Golden brown tortillas stuffed with a zesty mixture of earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes
Other little savory bites not to be missed:
Olive Cheese Balls
Quinoa Dolmadakia (Stuffed Grape Leaves)
Savory Goat Cheese Cakes
Baked Mushroom Arancini
On the top of the reading stack: Gogol
Audio Accompaniment: Vladislav Delay