Cheesy Mushroom and Herb Quesadillas with Smoky Salsa {Giveaway}

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

Around here, we eat quesadillas at least once a week. I keep waiting for that moment in time where my daughters (and myself!) get tired of them, but it never seems to happen. There’s just something about a crispy buttery quesadilla filled with warm gooey cheese and other good things that keeps us wanting more, more, MORE!

I created these Cheesy Mushroom and Herb Quesadillas with Smoky Salsa for the third Kitchen Conversation with Land O’Lakes and The Pioneer Woman. We talked about food trends in our first conversation, and modernizing vintage recipes in our second. This time around, it’s about “back to school, back to basics”. And, for our family, nothing rings truer than good ol’ quesadillas. They are a weeknight staple at our table.

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Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

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 KC#3

This photo of the Land O’Lakes Kitchen Conversations group was taken during the recent Blogher conference in Chicago. Pictured are Julie from The Little Kitchen, Maria from Two Peas and Their Pod, Becky from the Land O’Lakes Test Kitchen, Ree from The Pioneer Woman, Sommer from A Spicy Perspective, and myself.

We held our third Kitchen Conversation at the conference at the Land O’Lakes booth, and it was hosted by Becky and Ree. Conference attendees were invited to stop by as we chatted about easy weeknight meal ideas. It was a very casual and fun event.

You can keep up on all the recipes and fun with Land O’Lakes Kitchen Conversations through the hashtag #KitchnConvo on Twitter, Pinterest and Instagram.

(For more about this trip to Chicago, read on to the bottom of this post.)

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Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

Quesadillas can be as simple or as complicated as you want to make them. While I admit to making many quesadillas bubbling with only colby-jack as filling, it’s these ones filled with sautéed mushrooms and onions, just-picked thyme and chives from our garden, and a fabulous mix of mozzarella and goat cheese that keep me deeply vested in the quesadilla game.

thyme and chives - a farmgirl's dabbles

Such simple joy comes from stepping out in the back yard to snip a handful of fresh herbs for the next meal. No flavors can compare, and it’s a wonderfully healthy way to amp up any dish. I love that our daughters have taken to racing each other to our kitchen garden whenever I need some herbs, only to race each other back inside to proudly show off their choices. They’ve swallowed my love for fresh herbs and are having fun, too!

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

I think I could very well eat mushrooms every single day of the week. And I absolutely adore them sautéed in a bit of butter, with onions and garlic. With a sprinkling of freshly chopped thyme and chives (I LOVE mushrooms and thyme together!) to finish them off, they are irresistible, and a great base for these quesadillas.

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

The unsalted butter from Land O’Lakes is my go-to. It’s what you’ll find stacked in our extra fridge, and what you’ll see me using most often in my cooking and baking. But more and more, I’ve started to keep some of the Land O’Lakes salted butter around, too. I have a newfound love for soft salty butter on warm bread, and have also discovered the wonderful flavor it adds to the exterior of tortillas when making quesadillas.

I used one half stick of Land O Lakes® Salted Butter for this recipe. A small amount is used to butter one side of each tortilla, which then gets cooked on a hot griddle, making for a crispy tasty quesadilla exterior. The rest of the butter is used to sauté the mushrooms, onion, and garlic…a perfect combination for yum!

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

I normally use regular flour tortillas for our quesadillas. But this time I opted for whole wheat tortillas, and was pleasantly surprised by the extra layer of flavor from that small change. You can bet that I’ve picked up more of the whole wheat variety since that discovery!

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

When I make quesadillas, I aim to concentrate on just a few flavors and/or textures, and try to hold back from stuffing in the kitchen sink. You might find my versions less lofty than others, but I prefer it that way, after losing way too many toppings when flipping overstuffed quesadillas in the past.

To hold it all together, I like to use a couple different kinds of cheese for added depth. In this case I used mild and chewy mozzarella and our kids’ favorite cheese snack, goat cheese. Crumbles of its delicious, creamy saltiness add pockets of flavor throughout.

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa - www.afarmgirlsdabbles.com

And the perfect salsa to serve with these quesadillas? That would be this super easy Smoky Salsa that I’ve also included for your quesadilla eating delight! I highly recommend blitzing up a double batch, as it always disappears way too quickly and keeps beautifully in the fridge for a number of days. A food processor makes quick work of this salsa, and you can enter to WIN one at the end of this post! I like to make a big bowl of the salsa over the weekend, so we have some for quesadillas during the upcoming week. Even though this salsa uses canned tomatoes (the perfect solution when it’s not sweet summer tomato season!), its bright flavor beats the heck out of a jar of salsa from the store.

So when you pick up a package of whole wheat tortillas for these quesadillas, be sure to throw a bag of your favorite chips in the grocery cart, too. I promise, you’ll be thankful you did, as you become friends with this awesome salsa. This is one of my family’s favorite go-to meals for those crazy weeknights. I hope your family will love it, too!

Cheesy Mushroom and Herb Quesadillas with Smoky Salsa

Yield: 4 quesadillas and 2 cups salsa

Ingredients

    for the cheesy mushroom and herb quesadillas:
  • 1 Half Stick (1/4 c.) Land O Lakes® Salted Butter, at room temperature, divided
  • 8 oz. fresh mushrooms, sliced
  • 1/3 c. chopped yellow onion
  • 3 large cloves garlic, minced
  • kosher salt and freshly ground pepper, to taste
  • 1 T. chopped fresh thyme
  • 1 T. chopped fresh chives
  • 8 8'' whole wheat tortillas (or plain flour tortillas)
  • 8 oz. shredded mozzarella cheese
  • 4 oz. goat cheese crumbles
  • for the smoky salsa
  • 1 15-oz. can fire roasted tomatoes
  • 1 large garlic clove, minced
  • 1/4 c. chopped onion
  • 1/2 c. roughly chopped fresh cilantro
  • juice from half a lime
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika (or substitute regular paprika)
  • 1/4 tsp. kosher salt
  • 1/4 tsp. sugar
  • 1/8 tsp. chipotle powder

Preparation

for the cheesy mushroom and herb quesadillas:

If cooking the quesadillas individually in a skillet, rather than all four at once on a large griddle, place a wire rack on top of a baking sheet, and place in the top half of the oven. Preheat oven to 200°. This will be used to keep cooked quesadillas warm until all four are finished.

In a large skillet over medium-high heat, melt 3 tablespoons Land O Lakes® Salted Butter. Add mushrooms, onion, and garlic, stirring well. Cook for 6 to 8 minutes, or until mushrooms are tender and onions are soft and translucent. Sprinkle with salt and pepper, to taste. Then add thyme and chives. Stir to incorporate and remove pan from heat.

Preheat a large griddle (to cook all 4 quesadillas at the same time) or a large skillet (to cook single quesadillas) to medium/medium-high.

With the remaining 1 tablespoon of Land O Lakes® Salted Butter, spread a thin layer of butter on one side of each tortilla. Place a tortilla buttered side down on a plate and top with one fourth of the mushroom and herb filling, spreading it out evenly. Sprinkle one fourth of the shredded mozzarella and one fourth of the goat cheese on top of the mushroom and herb filling. Then top with another tortilla, buttered side up. Repeat this process three more times, to complete 4 filled quesadillas.

Place quesadillas on preheated griddle and cook for 2 to 3 minutes per side, or until tortillas are golden brown and cheese is melted. I cook up to 4 quesadillas at a time on a large griddle, but a large skillet could also be used to cook the quesadillas individually. When cooking them one at a time, transfer each cooked quesadilla to the warm baking sheet in the oven to stay warm. Cut into wedges and serve with smoky salsa and sour cream.

for the smoky salsa:

In the bowl of a food processor, combine all salsa ingredients. Pulse a few times to combine, until salsa is of the desired consistency. This salsa can easily be made in advance, and is actually a little better after the ingredients have time to mingle. But I can't deny eating it straight from the bowl of the food processor, either!

Source

from a farmgirl's dabbles

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A Giveaway!

3_FarmgirlsDabbles

Land O’Lakes is giving away a fabulous prize package, valued at $300!

This giveaway package includes:

•       Cuisinart Elite Die-cast 12-Cup Food Processor, from Sur la table. Perfect for making double batches of my Smoky Salsa!

•       Acacia Wood Cheese Board, from Sur la table. What a fun way to serve the quesadillas!

•       Half Stick Butter Dish, from Anthropologie. Ohhhhh…these little butter dishes are the talk of the town!

•       3 coupons for Land O Lakes® Butter in Half Sticks. These half sticks are such a convenience!
a Rafflecopter giveaway


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Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end at 11:59 pm CST on August 15, 2013. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and Land O’Lakes are not responsible for lost or undelivered emails.

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Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

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 And now for more on our trip to Chicago….

Chicago

Chicago is one of my family’s favorite destinations. And because the road trip is a fairly easy one from our home in Minnesota, we decided to make a mini vacation out of it as I attended the Blogher conference with Land O’Lakes.

We stayed on the Michigan Mile at the Intercontinental, right in the middle of awesome Chicago. It was the perfect location to head out in any direction for sites and eats. And it has a pool. That’s all that needs to be said when you’re traveling with kids.

We spent the better part of a day at the Museum of Science + Industry. Wow, that place is HUGE! It offered so many interesting exhibits, with our favorite being the German submarine that was captured by the U.S. Navy during World War II.

Chicago’s dining scene is a fabulous one, and one that our kids are more that willing to let us indulge in. They never ask for McDonald’s, and I love that!

  • What they really wanted on this trip was some Chicago-style deep dish pizza, so we walked to the flagship Giordano’s on Rush Street after checking into our hotel room. It was a tasty and super cheesy meal!
  • We also got seats at two other restaurants on my list. The Purple Pig, right across the street from our hotel, proved as delicious as everything I’d ever read. I’m not usually a fan of turkey legs, but the one we ate there was ultra tender, with out of this world flavor. And Hatti can say that she happily enjoyed her first bone marrow experience. Good girl!
  • And dear Little Goat. Oh my. What a sweet little corner of Chicago, the amazing food invention from Stephanie Izard, winner of Top Chef: Season Four. We headed there for breakfast on our way out of Chicago on Sunday morning. That diner has it going on…a separate coffee bar with a view into their bakery, with fresh bread being made right before your eyes, and a lively dining space with communal tables for casual breakfast, lunch, and dinner. The couple bites I had of our daughter’s pancake were wonderful, and the shrimp and cheesy grits were unreal. So good!

I also ate at a couple other exceptional places with blogging friends…

  • Land O’Lakes treated our Kitchen Conversations group to a memorable meal at The Boarding House, a fairly new restaurant to Chicago’s dining scene. I loved its green-accented decor, and the food and wine pairing was absolutely perfect. 
  • And last, but certainly not least, I had another fabulous meal at Frontera Grill by Rick Bayless. The last time I was there, Blake and I were celebrating our 10th anniversary. We ate there for dinner on a Friday night and it was crazy lively. This time I shared lunch with Ali and Sommer, and it was a more subdued atmosphere. But the plates were as tasty as ever. I was only disappointed to not be able to grab a hot fresh churro for dessert, next door at Rick’s more casual space XOCO, as the line was out the door. Oh well, I just count the blessing of being able to sit at Frontera one more time!
   

190 Responses to “Cheesy Mushroom and Herb Quesadillas with Smoky Salsa {Giveaway}”

  1. #
    151
    Susan Christy — August 11, 2013 at 5:42 pm

    Anything grilled! Chicken, veggies and pineapple have been a staple for me this summer.

  2. #
    152
    Miriam — August 11, 2013 at 6:18 pm

    Quick and easy has been the dinner menu lately! Crockpot chicken, meals from the freezer and veggie sautes with veggies from the garden.

  3. #
    153
    barbara n — August 12, 2013 at 8:23 am

    My favorite weeknight meal is chicken cooked on the grill!

  4. #
    154
    Lori — August 12, 2013 at 4:16 pm

    chicken pesto pasta, quick easy and delicious!

  5. #
    155
    charlottte — August 12, 2013 at 4:18 pm

    A grilled,juicy steak with baked potato and salad!!!!!

  6. #
    156
    Su — August 12, 2013 at 4:25 pm

    Anything on the grill, close second is pizza!

  7. #
    157
    Sherril Theis — August 12, 2013 at 4:26 pm

    I love a grilled chicken breast with a spinach and pasta side!

  8. #
    158
    Carolyn D. — August 12, 2013 at 4:39 pm

    I like to fix a taco salad using fresh vegetables from the garden.

  9. #
    159
    Sue — August 12, 2013 at 4:43 pm

    Grilled chicken

  10. #
    160
    Linda F716 — August 12, 2013 at 5:04 pm

    Favorite week night meal is pasta and sauce!

  11. #
    161
    Shelby — August 12, 2013 at 5:14 pm

    In the summer, my Sweetie and I like a favorite sandwich with a fresh vegetable like corn on the cob, fried squash/okra , or some type of bean. Can’t seem to get enough vegetables in the summer. Another favorite is a vegetable dinner with cornbread. Yum!

  12. #
    162
    MaryEllen — August 12, 2013 at 5:14 pm

    My family loves quesadillas too!

  13. #
    163
    Elissa — August 12, 2013 at 5:19 pm

    My fav weeknight meal in the summer is a salad made with fresh veggies like broccoli, ginger, garlic, baby bok choy and peppers and tossing them with buckwheat soba noodles and other seasonings!

  14. #
    164
    Laura — August 12, 2013 at 5:39 pm

    My favorite weeknight meal is homemade burritos with chicken, beans, cheese, salsa, tomatoes, lettuce, and either quinoa/rice. My children are always happy with that!

  15. #
    165
    Susan — August 12, 2013 at 5:45 pm

    ANYTHING GRILLED! Veggies, chicken, steak, peaches. I could go on and on. It’s a state pastime here in California!

  16. #
    166
    Sarah — August 12, 2013 at 5:52 pm

    Anything grilled especially chicken or shrimp!!!

  17. #
    167
    Gina Florencia — August 12, 2013 at 6:06 pm

    Love quesadillas and love salsa too,thanks for sharing….Gina F

  18. #
    168
    Suzanne Prael — August 12, 2013 at 6:13 pm

    I’ve been following ‘the farmgirls dabbles and The Pioneer Women’ for quite a while and just started following ‘Two Peas and Their Pod’, love all their recipes, fantastic! I never use anything but LOL 1/2 sticks butter with sea salt and OO; I’m from a family of 9 and LOVE cooking and baking!

  19. #
    169
    Sandy — August 12, 2013 at 7:02 pm

    During summer, pasta primavera with lots of fresh herbs and veggies. During winter, chili and cornbread.

  20. #
    170
    Melanie Montgomery — August 12, 2013 at 7:12 pm

    I like pizza night

  21. #
    171
    Janet J. — August 12, 2013 at 8:14 pm

    I love to grill chicken and fish.

  22. #
    172
    April Hamm — August 12, 2013 at 8:34 pm

    Tacos..chicken or beef :)

  23. #
    173
    Rubie — August 12, 2013 at 9:07 pm

    Rotisserie chicken — I use it make quickie burritos. Brown onions a bit, add shredded chicken, then some cilantro at the last minute. Serve in tortilla wraps with mexican rice, lettuce, tomato, guacamole, and a bit of sour cream. Quick, easy and yummy!

  24. #
    174
    JC — August 12, 2013 at 10:02 pm

    Favorite weeknight meal is soup and salad. Any kind of soup, any kind of salad and crusty buttered bread.

  25. #
    175
    Deb — August 13, 2013 at 5:37 am

    Pizza. Always…

  26. #
    176
    Missy M. — August 13, 2013 at 6:20 am

    It’s a toss up between any kind of soup or any kind of pasta. Always served with a salad and hot homemade bread.

  27. #
    177
    cindi — August 13, 2013 at 7:21 am

    grilled chicken is my favorite…

  28. #
    178
    melanie — August 13, 2013 at 8:59 am

    My son loves quesadillas or a snacky kind of dinner….fruit, nuts, cheese, crackers. I love that too. I also go for a quick pasta dish or salad during the week.

  29. #
    179
    Alice Kolonis — August 13, 2013 at 12:00 pm

    We love pasta or chicken tacos! Love your pictures!!

  30. #
    180
    KatieE — August 13, 2013 at 12:27 pm

    It would be wonderful to have a great kitchen tool like this Cuisinart food processor. I could make my own salsa from many types of ingredients to use with veggie dishes or grilled meats. When it’s too hot to cook, the ease of preparation makes my life more fun! Thank you for the opportunity to enter.

  31. #
    181
    marlene — August 13, 2013 at 1:44 pm

    stroganoff

  32. #
    182
    Devi McDonald @ Diddles and Dumplings — August 13, 2013 at 2:38 pm

    Love, love, love making tacos!

  33. #
    183
    Cheryl — August 13, 2013 at 2:51 pm

    Penne pasta casserole.

  34. #
    184
    Lissa — August 14, 2013 at 11:09 am

    Quesadillas with lemon zucchini…

  35. #
    185
    Elizabeth S — August 14, 2013 at 1:25 pm

    A big Greek salad!

  36. #
    186
    Heather — August 15, 2013 at 6:31 am

    Our favorite weeknight meal is spaghetti and garlic bread!

  37. #
    187
    Tracy — August 15, 2013 at 9:56 am

    Most nights I have some kind of salad for supper (if I’m being good). But I love a good roasted veggie sandwich on baguette or torta, with cheese melting on top.

  38. #
    188
    Harmony B — August 15, 2013 at 11:33 am

    Chicken parm is my families favorite

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