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dinner · mexican

Mushroom, Cheddar & Jalapeño Quesadillas with Poppy Seed Fruit Salad

Prep: 25 min
Cook: 5 min
Total: 30 min
Yield: 2 servings
Mushroom, Cheddar & Jalapeño Quesadillas with Poppy Seed Fruit Salad

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Instructions

1
Set a 12-inch skillet over medium-high heat to preheat for 2 to 3 minutes.
2
Meanwhile, thinly slice the mushrooms and the onion.
3
Add most of the oil to the hot skillet, scatter in the mushrooms and onion, and sear undisturbed 4 minutes until browned underneath.
4
While they sear, hull and quarter the strawberries, peel and slice the kiwis, and tip both into a medium bowl with the blueberries.
5
Halve the lime, squeeze it over the fruit, drizzle with the honey, sprinkle with the poppy seeds, and toss gently.
6
Seed and finely dice the jalapeño and mince the garlic.
7
Stir the jalapeño, garlic, cumin, and salt into the mushrooms and cook 3 minutes more until deep golden, dry, and fragrant.
8
Scrape the filling onto a dinner plate and turn the heat down to medium.
9
Shred the cheddar, scatter it over one half of each tortilla, top with the mushrooms, and fold the tortillas into half-moons.
10
Swirl in half the remaining oil, lay in two quesadillas, and cook 2 to 3 minutes per side, pressing with a spatula, until golden and crisp and the cheese melts.
11
Repeat with the last of the oil and the remaining two quesadillas.
12
Cut each quesadilla into three wedges and serve with the sour cream for dipping and the poppy seed fruit salad alongside.
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