Mushroom & Fontina Quesadillas

The photo above came out terrible, but I couldn’t not share this simple, delicious recipe with you. It all started when I had some leftover fontina from the Baked Fontina I made a few weeks ago (don’t worry – I made this quesadilla long before the cheese was spoiled. This post is just a week delayed).

You all know how to make a quesadilla, but sometimes it’s fun to change up the fillings. Black beans and salsa can’t always have all the fun!

Mushroom & Fontina Quesadillas
Yields: 2 servings
-2 tbsp. olive oil
-1 small white onion, thinly sliced
-1 tbsp. granulated sugar
-8 white button mushrooms, sliced
-Cumin powder
-Cayenne
-Salt and black pepper, to taste
-2 tortillas (I used Trader Joe’s Habanero Lime Flour Tortillas, but whole wheat would work well, too)
-1 ½ cups arugula
-1/2 cup shredded fontina cheese
-Canola oil cooking spray

Directions:
1.) In a large sauté pan, heat olive oil over medium heat. Add onions, and cook for 2 minutes. Add sugar, stir, and cook for 7-10 minutes more, or until onions turn translucent and begin to caramelize. (If onions begin to brown, lower heat).
2.) Place onions on a plate and set aside. In the same sauté pan, add mushrooms and cook over medium heat until mushrooms begin to brown and release their juices (about 5-6 minutes). Feel free to add more olive oil if necessary.
3.) Turn off heat and add onions back to the pan. Season onions and mushrooms with cumin, cayenne, salt and pepper.
4.) Spoon mushroom and onion mixture evenly across half of both tortillas. Top with an even amount of arugula and cheese, and fold tortilla over. Spray a frying pan with cooking spray, and place over medium heat. Cook both quesadillas until brown on one side (about 2 minutes), then flip to let the other side brown.

Gooey fontina cheese, spicy mushrooms, sweet onions and peppery arugula. Such a divine combination! I also served our quesadillas with a traditional, medium salsa and some chili powder-rubbed corn on the cobs.

Happy weekend!

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