Just last week I posted about my third blogiversary and how I want to use my fourth year to improve my photography and do a blog redesign. Then, just the other night, this idea popped into my head and it wouldn’t leave. So here it is–I want to utilize my Monday posts to highlight the sweeping movement known as “Meatless Mondays”.
I’m not here to preach about why you should be a vegetarian because, well, I’m not. I’m also not going to preach to about environmentalism and how Meatless Mondays aim to help reduce the strain placed on the Earth by farming animals for meat production. If you’d like to do some reading about it and decide for yourself, here is the official Meatless Monday webpage. That’s all I’ll say about it.
What I will do is say that I simply prefer meatless meals every now and then. I don’t always feel the need for meat-centered meals. Some days, I can tell my body is needing meat protein. Other days, I don’t even crave it. Plus, vegetarian meals are most often considerably cheaper. So, here I am, dedicating my Monday posts. I hope you’ll enjoy them.
Manchego and Mushroom Quesadillas
adapted from Williams-Sonoma, Weeknight: Fresh & Fast
2 medium Serrano chiles, seeded, minced, and divided
1 c. cherry tomatoes, quartered
2 TBSP fresh cilantro, chopped
2 green onions, white and green parts thinly sliced
salt and pepper, to taste
2 TBSP olive oil, divided
2 large shallots, minced
10 oz. cremini mushrooms, sliced
6 small corn tortillas
5 oz. Manchego cheese, shredded (about 1 1/2 c.)
1. In a small bowl, mix half the mined chile, tomatoes, cilantro, and green onion. Season with salt and pepper and set aside.
2. Heat a large non-stick frying pan over medium-high heat. Add one TBSP oil. When the oil is warm, add the shallots and stir until fragrant, about one minute.
3. Add the mushrooms and remaining chile, then season with salt and pepper. Saute until the juices evaporate, about five minutes. Taste and adjust the seasonings, if necessary. Put the mixture in a small bowl and set aside.
4. Wipe out the skillet and return to the stove. Turn heat down to medium-low.
5. Lay out the tortillas. Sprinkle approx. 1/4 c. cheese over three tortillas, then top with one-third of the mushroom mixture. Layer another 1/4 c. cheese over the mushrooms and place another tortilla on top.
6. Pour a bit of the remaining oil in the skillet and cook each quesadilla until golden and crisp, about three minutes per side. Transfer to warmed plates. (If cooking a larger batch, preheat the oven to 200 degrees and place the finished quesadillas onto a baking sheet or pizza stone.)
7. Just before serving, cut quesadillas into thirds. Serve with the salsa.