Mushroom and Sundried Tomato Quesadillas
Call dinner 9-1-1, and Mushroom and Sundried Tomato Quesadillas will pick up the phone every single time.
On nights when I’m desperate for a quick dinner fix, I begin to seriously consider opening the dusty can of clam chowder that’s been lurking at the back of our pantry since Ben’s bachelor days. Just as I am about to pinch my nose and reach for the can opener, my emergency meal hero bursts onto the scene in a blaze of edible glory: the endless adaptable, speedy-to-prepare, and deliciously reliable quesadilla.
One of the quesadilla’s best qualities is its versatility. Sure quesadillas are most frequently claimed by the Mexican food family, but don’t settle for the obvious. Quesadillas lend themselves to a wide range of ingredients—good news when you are faced with a dinner crisis. (Want proof? Check out these Sweet and Spicy Asian Pork Quesadillas.)
Mushroom and Sundried Tomato Quesadillas are a bright Italian medley of meaty Portobello mushrooms, fragrant sundried tomatoes, gooey Mozzarella, and sharp Parmesan. The ingredients are straightforward, the preparation simple, and the results buenisimo.
Mushroom and Sundried Tomato Quesadillas are a part of my Quick and Easy recipe series with California Olive Ranch. Like my first two recipes (Eggplant Ricotta Grilled Cheese and Black Bean Beef Burgers with Blue Cheese and Onion Marmalade), Mushroom and Sundried Tomato Quesadillas offer gourmet flavor in a hurry. With Mushroom and Sundried Tomato Quesadillas, 15 minutes are all that stand between your empty plate and dinnertime delight.
Leave that creepy can of clam chowder on the shelf—Mushroom and Sundried Tomato Quesadillas are here to save the day. My hero!
This recipe was created by me on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop and photograph this recipe and provided product for my personal use. All opinions are, as always, my own.
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