Smoked Mushroom Quesadillas

Name: Smoked Mushroom Quesadillas
Cuisine: Mexican
Ingredients: 8 ounces mushrooms, such as white or brown button or portobello caps; 8 ounces mushrooms, such as white or brown button or portobello caps; 8 ounces mushrooms, such as white or brown button or portobello caps; 8 ounces mushrooms, such as white or brown button or portobello caps; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; 8 ounces asadero, Monterey Jack, pepper Jack, or cheddar cheese, or a combination, grated; 8 ounces asadero, Monterey Jack, pepper Jack, or cheddar cheese, or a combination, grated; 8 ounces asadero, Monterey Jack, pepper Jack, or cheddar cheese, or a combination, grated; 8 ounces asadero, Monterey Jack, pepper Jack, or cheddar cheese, or a combination, grated; 8 ounces asadero, Monterey Jack, pepper Jack, or cheddar cheese, or a combination, grated; 1 minced canned chipotle chile in adobo sauce or; 1 sliced or minced fresh or pickled jalapeño or serrano (optional); 1 sliced or minced fresh or pickled jalapeño or serrano (optional); 1 sliced or minced fresh or pickled jalapeño or serrano (optional); 8 corn tortillas; Vegetable oil spray; Fiesta Salsa or other salsa; Fiesta Salsa or other salsa

Preparation info

Makes
4
Small Quesadillas

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We eat quesadillas frequently—as both appetizers and light meals—so one day we just popped a couple in the pit and discovered a new treat for ourselves and friends. If you prefer, switch out the corn tortillas for their flour cousins, or add a handful of lightly cooked corn kernels to the smoked mushrooms.

Ingredients

8 ounces mushrooms, such as white or brown button or portobello caps
Kosher salt or

Americas
Mexico
Starter
Sandwich
Vegetarian
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Slice the mushrooms into large bite-size pieces and salt them lightly. Arrange the mushrooms on a small grill rack or a piece of heavy-duty foil.
Place the mushrooms in the smoker and cook until they ooze liquid and are soft, 15 to 20 minutes.
Scatter the cheese a