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Mushroom, Asparagus, Goat Cheese Quesadillas with Poblano Cream

June 16, 2011

close up of finished quesadillas
Ever since picking up Dona Thomas: Discovering Authentic Mexican Cooking for a few dollars at our neighborhood thrift store, we’ve been enamored. The recipes and photography are magnificent and varied and it’s inspired us to step up our game in the kitchen. We hemmed and hawed over which recipe to try first for probably far too long before deciding on two that seemed to compliment each other well: mushroom, asparagus and goat cheese quesadillas  topped with poblano cream  served with arroz con chile poblano (poblano rice). The result was tremendous and I have a feeling we’re at the beginning of a long term relationship with this book.

Chantrelle MushroomsThe initial recipe called for morel mushrooms, but we switched those out with a mix of chanterelles and black trumpet mushrooms because those were what was available at the market, and they are significantly cheaper than morels. We were delighted with the result, and while morels would certainly be delicious here, so would most mushrooms. If you can’t find fresh interesting mushrooms, you can use dried mushrooms that have been rehydrated in as little hot water as possible. Fresh are ideal though. 


prepped asparagusPrepared Quesadilla Filling

Mushroom, Asparagus, Goat Cheese Quesadillas with Poblano Cream

(Adapted from Dona Tomas by Thomas Schnetz and Dona Savitsky)

Makes 12 quesadillas, enough to serve 4-6

Cream 

1 large poblano chile

1 cup milk

2 tbs butter

1.5 tbs flour

1/2 tbs salt

1/2 cup creme fraiche or sour cream

1/4 heavy whipping cream

Quesadillas

1 tbs oil

1/2 cup shallots, finely diced

3 tbs butter

1/2 pound fresh mushrooms

1/2 bunch of asparagus, sliced diagonally 1/4″ thick

12 corn tortillas

6-8 ounces goat cheese, crumbled

1/4 bunch cilantro, stemmed and chopped

Cream Directions

Before making the cream, you must first prepare your poblano pepper. For instructions on how to toast, skin and seed your poblano for use in this cream, please see our post on poblano tomatillo rice. Once prepared, place the chile and the milk into a blender or food processor and puree until smooth. Transfer the mixture to a saucepan and bring to a boil. Meanwhile, make a roux of your butter and flour by heating your butter in a small skillet and adding the flour when melted. Stir it constantly over low heat until it becomes golden brown with a nutty aroma. Whisk the roux into the boiling milk mixture and decrease the heat to a gently simmer. Simmer for about 20 minutes to cook out any flour taste, adding more milk as necessary if the mixture becomes too thick and begins to stick to the bottom of the pan. While it is simmering, add salt to taste. Remove the mixture from the heat when it no longer tastes floury and add the sour cream/creme fraiche and the whipping cream. Whisk until combined, then set aside until you are ready to top your quesadillas. Serve warm or room temperature.

Quesadilla Directions

Heat your oil in a medium or large skillet over high heat. Add the shallots and cook until translucent, about 5 minutes. Next, add the butter and mushrooms and decrease the heat to medium. Cook, stirring frequently, 1-2 minutes until the mushroom are heated through. Add the asparagus and saute until the asparagus is tender-crispy, season with salt to taste and set aside.

Set a greased skillet (cast iron is ideal) over medium high heat. Warm a tortilla on both sides until it is soft, then sprinkle a bit of goat cheese on one half, top with a few tablespoons worth of filling, sprinkle a bit more cheese on top and fold tortilla in half covering the filling. Cook until the cheese is melted and the outsides of the tortillas are crisp and have some dark brown spots. Repeat with remaining tortillas until you’ve used up your filling, storing cooked quesadillas in a 200 degree oven to keep them warm while you finish. Serve immediately, garnished with poblano cream and cilantro.

finished quesadillas with presentation

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2 Comments leave one →
  1. February 10, 2012 11:40 pm

    bq: Do you enjoy mushrooms, asparagus and goat cheese?
    All of us morel enthusiasts are anxiously awaiting for the spring. I will return again to check in with your blog again. Great Info on mushrooms.

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