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Rick Martinez’s Mushroom & Poblano Quesadillas with Habanero Salsa Are Just Right for Cookouts, Game Nights and Brunch

You might never want to buy bottled salsa again after pairing Rick Martinez’s homemade version with a quesadilla.

“The Xnipec salsa is loud in the best way. It’s crisp, citrusy, unapologetically spicy and has a brightness that hits you right up front,” says the author of the Salsa Daddy cookbook. “Think of a quesadilla as Mexico’s grilled cheese—it’s comfort food at its core. Put them together, and it’s magic.”

“Serve them for backyard cookouts, pass them around at a game night or skip ketchup at weekend brunch with a spoonful of Xnipec over your eggs,” the chef explains.

Martinez has several hacks for getting the most out of any remaining salsa. “Puree your leftover salsa, stir in a can of beer and use it to marinate pork or chicken. It tenderizes and seasons all in one,” he says. “Stir the salsa into a michelada or Bloody Mary for a habanero hit.”

Rick Martinez’s Mushroom & Poblano Quesadillas with Habanero Salsa

2 large plum tomatoes, chopped

2 habanero chiles, stemmed, seeded and chopped

¾ cup chopped red onion (from 1 medium onion)

¼ cup chopped fresh cilantro leaves and stems

2 Tbsp. fresh lime juice (from 1 lime)

2 Tbsp. fresh orange juice (from 1 orange)

2¼ tsp. kosher salt, divided

4 Tbsp. extra-virgin olive oil, divided

8 oz. fresh cremini mushrooms, quartered

3 garlic cloves, chopped

2 medium poblano chiles, stemmed and cut into strips

1 cup roughly chopped white onion (from 1 medium onion)

16 (6-in.) corn or flour tortillas

8 oz. queso Chihuahua or your favorite melting cheese, shredded (about 2 cups)

1. Gently stir together tomatoes, habanero chiles, red onion, cilantro, lime juice, orange juice and 1 teaspoon of the salt in a medium bowl. Season with additional salt and lime juice to taste, if desired. Let salsa stand at room temperature, uncovered, until flavors meld, about 10 minutes.

2. Heat 2 tablespoons of the oil in a large heavy skillet over medium high until you see wisps of smoke wafting over skillet. Add mushrooms, and evenly spread out in skillet. Cook, undisturbed, until golden brown, about 2 minutes.

3. Toss mushrooms, and cook, undisturbed, until golden brown, 2 more minutes. Toss, and sprinkle with ¼ teaspoon of the salt. Transfer to a large bowl, and set aside.

4. Add remaining 2 tablespoons oil to skillet; heat over medium high. Add garlic, poblano chiles, white onion and remaining 1 teaspoon salt; cook, stirring occasionally, until onion and poblanos are tender and onion is just starting to brown, 6 to 8 minutes. Transfer to bowl with mushrooms, and toss to combine. Season with additional salt to taste, if desired.

5. Wipe skillet clean; heat over medium high. Place 2 tortillas in skillet, and toast until browned in spots but not crispy, 1 to 2 minutes. Flip tortillas; scatter 2 tablespoons of the cheese over one half of toasted side. Top with 2 tablespoons of mushroom-onion mixture, and fold tortilla in half. Flatten quesadilla by pressing down using a spatula to seal both sides with melted cheese. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots, about 3 minutes, adjusting heat, if needed. Transfer to a plate. Repeat process with remaining tortillas, cheese and mushroom-onion mixture. Serve warm with reserved salsa.

Serves: 8 

Active time: 1 hour

Total time: 1 hour



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