Tandoori Mushroom Quesadilla
Tandoori Mushroom Quesadilla with spicy goat cheese spread and side of minty yogurt sauce!
Ingredients
Tandoori Mushrooms
- 24 oz Baby Bella Mushrooms - cleaned, washed, bottom removed and sliced preferred organic
- 3 tbsp Butter
- 1 medium Yellow Onions - Sliced
- 2 tsp Minced Garlic
- ½ tsp Grated Ginger
- 1 tsp Salt
- 2 tsp Tandoori Masala I use shaan or national brand
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- ½ tsp Kasuri Methi
- ½ tsp Sugar
Minty Yogurt Sauce
- ½ cup Plain Greek Yogurt
- ½ cup Sour Cream
- 1 Serrano Pepper
- 2 cloves Garlic
- ½ cup Cilantro
- ¼ cup Fresh Mint
- 1 tsp Salt
- 1 tsp Cumin Powder
Other Ingredients
- ½ cup Room Temperature Goat Cheese can be sub with plain cream cheese
- 1 tbsp Trader Joes Hot Pepper Bomba Sauce can be sub with thecha chutney or lasaniyu marchu
- 8 Large Tortilla any type of tortillas can be used, gluten free, corn, whole wheat, regular
- 1 cup Shredded Flamin Jack Spicy Cheese
Instructions
- Heat 2-3 tbsp butter. Once melted saute sliced onions, minced garlic and gated ginger. Add 1 tsp salt and mix well.
- Saute until the onions are translucent.
- Add sliced mushrooms. Saute on medium heat, it will loose lot of water. Keep sautéing until all the moisture from mushrooms evaporates and the butter starts to separate.
- Add tandoori masala, turmeric powder, karshmiri red chili powder, garam masala, kasuri methi, and sugar. Mix it and taste it. Add more salt if needed. Mix again.
- Take it off the stove and keep it aside.
Make the Minty Yogurt Sauce
- Blend everything listed under "minty yogurt sauce" ingredients in a blender to make a little smooth and a little chunky sauce. Keep it refrigerated if making ahead of time.
Assemble/Cook Quesadilla
- Mix room temp goat cheese and Trader Joes bot pepper bomba sauce. Keep it aside.
- Warm one tortilla on a flat pan with some oil.
- Spread decent amount of spicy goat cheese on the tortilla.
- Sprinkle shredded spicy cheese on the tortilla on top of goat cheese layer.
- Place tandoori mushrooms on half of the tortilla on top of cheese layer.
- Once the cheese is melted on the other side of the tortilla, fold that side on top of the mushroom side.
- Use some more oil to cook quesadilla on both side on medium heat until both sides get nicely brown and crispy.
- Take it off the stove and let it sit for a minute or two so the cheese settles down. Cut it in half and serve it with generous amount of minty yogurt sauce.
