Thursday, November 10, 2011

Not Your Typical Cheese Quesadilla

Fair Oaks Farms Emmentaler Cheese

Since I still had a bunch of cheese in my fridge from our Fair Oaks Farms visit, I decided to try some in a quesadilla. I had Asiago which I thought would give a good flavor and I threw on some of that Emmentaler. Some sauteed mushrooms and onions rounded it out with a good, hearty, fall flair. I, unfortunately, don't have a picture of this yummy concoction because it was accidentally deleted off my camera, but I'm sure I'll be making it again soon so you can see how good it looked. In the meantime, trust me that it was one good looking (and tasting) quesadilla!

Mushroom, Onion and Cheese Quesadilla

3 medium-sized button mushrooms, cleaned and sliced
About 1/4 c sliced onion
1/2 TB oil
1/4 c diced or shredded Asiago cheese (or a slice or two)
1/4 c diced or shredded Emmentaler cheese
2 flour tortillas

1. Cook mushrooms and onion in oil over med-low heat until cooked down and soft.
2. Sprinkle cheese over 1 tortilla and top with mushrooms and onions.
3. Place second tortilla over top and heat over med-low heat in large saute pan until cheese is melted and tortilla is lightly browned.

Now, I know these aren't popular types of cheeses to have on hand, especially the Emmentaler, but the great thing about quesadillas is that you can use any cheese you do have. The most common kind used in quesadillas is mozzarella so that alone would go great with the mushrooms and onions. A lot of the local grocery stores around here carry Fair Oaks cheeses, too, so you'll probably find these specific ones. Any of their cheeses would make a great addition or substitute though. But if you feel like giving something new a try, I'd definitely suggest giving the Emmentaler a try.

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