Mushroom-Chipotle Quesadillas
METHOD
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5.
Preheat the griddle to 375°F.
In a medium bowl, toss mushrooms with olive oil and season with salt and pepper. Place mushrooms on griddle and cook,
turning halfway through cooking, for about 10 minutes, or until dark golden brown. Transfer to a cutting board and thinly
slice mushrooms.
Meanwhile, thinly slice kale into small strips. In a large bowl, toss kale and chipotles. Add hot sliced mushrooms and
toss to combine and wilt kale. Mix in Jack cheese and queso fresco. Season to taste with salt and pepper.
Brush one side of each tortilla with canola oil. Turn tortillas oil side down on work surface. Sprinkle a heaping 1 cup of
mushroom-cheese mixture over bottom half of each tortilla, then fold other half of tortilla over filling and press lightly to
compact.
Place quesadillas on griddle for about 3 minutes per side, or until golden brown and crisp on outside and cheese has
melted inside. Transfer to a cutting board, cut into wedges, and serve hot.
Serves: 4
INGREDIENTS
4 ounces fresh shiitake mushrooms, stems removed
4 ounces fresh oyster mushrooms, stems removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 bunch cavolo nero kale (Tuscan kale), stems removed
2 chipotle chilies in adobo sauce, finely chopped
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1/2 cup crumbled queso fresco (about 2 ounces)
Four 9-inch flour or whole wheat tortillas
About 2 tablespoons canola oil, for brushing
Veggie Fried Rice
METHOD
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2.
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4.
5.
Preheat the griddle to 425°F.
Add 1 tablespoon of oil to preheated griddle. Add the eggs and cook, flipping over once, for about 1 minute per side, or
until set. Coarsely chop eggs with spatula. Transfer eggs to plate and set aside.
Add remaining 3 tablespoons of oil to griddle and add carrots and onions. Cook, turning vegetables frequently, for about 5
minutes, or until just tender.
Add cold rice to vegetables and cook, turning rice and vegetables frequently, for about 2 minutes, or until rice is heated
through. Stir in cooked eggs and most of the green onions. Add soy sauce and sesame oil and continue to cook 1 minute
longer.
Transfer fried rice to a serving platter and sprinkle with remaining green onions.
Serves: 4
INGREDIENTS
3 cups cooked long grain white rice, chilled
4 tablespoons vegetable oil, divided
2 large eggs, beaten to blend
2 medium carrots, peeled, finely diced
1 small yellow onion, finely diced
3/4 cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 teaspoon toasted sesame oil
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