LocalSYR

Goat Cheese and Mushroom Quesodilla with Homestyle Refried Beans

Quesodillas:

1 tbsp Wegmans Pure Olive Oil

1/4 cup
finely diced Spanish onions
2 pkgs (8 oz each) sliced baby bella mushrooms
1 pkg (5 oz)
sliced shiitake mushrooms
salt and pepper to taste
2 containers (4 oz each)
Vermont Butter & Cheese Creamery Roasted Red Pepper Goat Cheese (Cheese Shop), softened, divided
1 pkg (16 oz)
Wegmans Whole Wheat Multi-Grain 10-inch Tortillas (Dairy Dept)
6 Tbsp
Wegmans Mexican Shredded Cheese Blend (Dairy Dept), divided Wegmans Organic Extra-Virgin Olive Oil (Nature's Marketplace)
1 pkg (8 oz)
Food You Feel Good About Cleaned & Cut Chopped Onions
1
green pepper, cored, finely chopped (about 1 3/4 cup)
4 cloves
Food You Feel Good About Peeled Garlic, finely chopped
1/2 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
dried dill weed
1/2 cup
finely chopped fresh cilantro
1 Tbsp
ground cumin
1 tsp
ground coriander seed
1/2 tsp
cayenne pepper
4 cans (15.5 oz each)
Wegmans Pinto Beans, 2 cans undrained
Salt to taste

Directions:
1. Heat olive oil in large skillet on MEDIUM-HIGH. Add onions and mushrooms; cook, stirring occasionally, 6-8 min. Season to taste with salt and pepper. Set aside to cool. (Mushrooms must be cooled completely before assembling quesadillas.)

2. Spread about 2 tablespoons goat cheese on half of each tortilla. Arrange about 1/2 cup mushrooms on cheese; sprinkle with 1 Tbsp of shredded cheese. Fold tortilla over; transfer to baking sheet until ready to grill.

3. Heat grill on HIGH 10 min. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Grill each quesadilla on MEDIUM-HIGH 2-3 min per side, or until cheese is melted.  

Homestyle Refried Bean Dip

3 Tbsp

1. Heat oil in braising pan on MEDIUM-HIGH. Add onions, green pepper, and garlic; cook, stirring occasionally, about 8 min, until vegetables are tender.

2. Add oregano, basil, dill, and cilantro, Cook about 2 min, sitrring. Add cumin, coriander, and cayenne pepper. Cook another 2 min, stirring. Remove from heat; set aside.

3. Place canned beans in bowl. Mash with potatos masher. Add to vegetable/spice mixture in braising pan; stir to combine. Salt to taste.

4. Cook on LOW, stirring occassionally, about 10 min, until flavors blend and texture firms.

Option(s):

Use 2 cups dried pinto beans, cooked per pkg directions.

Wegmans Organic Extra-Virgin Olive Oil (Nature's Marketplace)
1 pkg (8 oz)
Food You Feel Good About Cleaned & Cut Chopped Onions
1
green pepper, cored, finely chopped (about 1 3/4 cup)
4 cloves
Food You Feel Good About Peeled Garlic, finely chopped
1/2 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
dried dill weed
1/2 cup
finely chopped fresh cilantro
1 Tbsp
ground cumin
1 tsp
ground coriander seed
1/2 tsp
cayenne pepper
4 cans (15.5 oz each)
Wegmans Pinto Beans, 2 cans undrained
Salt to taste

 Directions:
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