I'm Rachel Ray. And I make 30 Minute Meals. Now, that means in the time it takes you to watch this program I've made a delicious and healthy meal from start to finish. Now, when it comes to vegetarian meals I think a Southwestern Flair really does the trick. So today I'm going to make Wild Mushroom Quesadillas. Now, I'm going to get my mushrooms going. this are portabella’s, you could also use crimini, shitaki’s any wild mushrooms you like whatever looks great for you that day.
And then cut each of them in half because they just chop a lot quicker that way. Get some even oil in this back pan so they got some place to go. You know this is a meal that, you know whether you’re a vegetarian or not its as very hearty people pleasing meal. And I really you know, there’s nothing I don’t eat, you’ve seen me right, there's nothing I don’t eat. But I really have two or three meals a week that are totally meat free. Thyme if you get nice tender stems, you could just go ahead and chopped it up. But if you get mature thyme it’s going to have a little woody stem you just pull the leaves off gently going backwards from the top.
Make a little pile of them on your cutting board and just run your knife through and at times it’s pretty potent right up there with rosemary. So you don’t need a lot, a little goes a long way. I'm going to do one more stem here and then we’ll just run the knife through it. And it just I'm telling you man it is a knockout with wild mushroom, perfect spices for it. And you know wild mushroom especially portabella’s when you cook then up they have a really beefy taste to them. So it’s great for a vegetarian meal because it’s a real replacement flavor wise for me anyway, for beef.
And then seasoned up a little salt and pepper and let that hang out. And I cook this up in a nonstick skillet and that’s what I use to make my quesadillas. So I'm just going to pop that right back on there, turn the heat way up, here you go. Give it a quick wipe with the paper towel and we’re pretty much ready to go. This are wild mushrooms quesadillas, wild mushroom because I've got some portabella’s that I've sauted up with the fresh thyme which is really woodsy fresh herb.
I did them with a little salt and pepper. I just blister one side of a 12 flour tortilla or you could use a flavored flour tortilla that would be fine. And I'm using white cheddar cheese here, any cheese you’ll like though by all means. Pepper Jack great smoked cheddars really nice in this. Scatter the cheese all over, pile in your mushrooms and you fold it over. Oh, look at that one how gorgeous to see. Just kind of tap it down there and melt that cheese.
I'm using a nonstick skillet I don’t even add any oil to my pan I just let them cook up just like that. I like them all nice and blistered and beautiful. Gives a little crunch to the outside and turn that off. And you see they just take a minute or two on each side so they're perfect for 30 minute meals and you could put anything in them. It’s a great use of use ups. You can make shrimp quesadillas, chicken quesadillas, and veggie quesadillas. Today it’s all about vegetarian food though that would appeal to anybody and everybody because it’s just a really hearty spread. Now I just cut this into little wedges. Looks like a little pizza. Scatter the wedges around and I've got a beautiful warm black bean salsa that’s going to go along the side of this.
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