This week’s happy hour snack is inspired by a meal that often makes an appearance in my house, quesadillas. My family typically requests plain cheese ones and occasionally, they will eat them with shredded meat or chicken. But, these Mushroom and Arugula Quesadillas have my name written all over them. I love veggies in my quesadillas…onions, peppers, black beans, sweet potato, you name it. My family is not a huge fan of such things. So, making quesadillas with mushrooms and arugula was a special treat just for me.
It’s always fun to throw a some healthy veggies into a cocktail snack. It makes me feel a little less guilty for indulging. You can switch up the mushrooms and arugula for your favorites. Some other ideas could be roasted red peppers and fresh basil leaves, artichoke hearts and spinach or black beans and purple cabbage.
I also switched up my usual topping of pico de gallo and made a fresh Peach Salsa with some delicious organic peaches that I found at the grocery this week. We are on the tail end of fresh summer produce here and I am making the most of it! Peach Salsa is easy to throw together. It’s packs a little heat, a little sweet and a whole lot of flavor!
Crispy, cheesy quesadillas are amazing served with the cool peachy salsa and they are the perfect foil for refreshing Hard Lemonade Palomas. I’ll share that recipe later this week. Until then, Enjoy!
Calories
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Kim Daniels
Save RecipeIngredients
- 8 oz. sliced mushrooms
- 1 tsp cumin
- 2 cups baby arugula
- 2 cups Monterey Jack Cheese, shredded
- 8 6" flour tortillas
- olive oil
- salt
- pepper
- 2 ripe peaches, diced
- 1/4 cup red onion, finely diced
- 1-2 TBSP pickled jalapeno, diced
- fresh lime
- cilantro, chopped
Instructions
- Make salsa: Combine peaches, red onion and jalapeno. Sprinkle with salt. Squeeze lime juice over mixture. Add cilantro and mix well. Refrigerate for 30 minutes.
- Heat a skillet over medium-high heat. Drizzle skillet with olive oil. Add mushrooms and cumin. Sauté until mushrooms are tender and slightly browned. Salt to taste and remove from heat.
- Lay 4 tortillas on the counter. Layer grated cheese, mushrooms and arugula on each tortilla. Top each stack with a second tortilla.
- Heat an iron skillet over medium-high heat. Coat bottom of the pan with olive oil. Carefully slide one tortilla stack into the skillet. Cook until browned. Watch it carefully. Flip it over and brown the other side. Remove from pan and repeat with the rest of the stacks, adding more oil as needed.
- Cut each quesadilla into 4 pieces. Serve immediately.
- Quesadillas can also be cooled and refrigerated. To serve at a later time, re-heat in the oven until they are crispy.
Napkins by: Dot & Army
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