Yesterday was a day of celebration over here in Green Bay. It was a day that us teachers had waited for, for many weeks. We were teased with several snowfalls that missed the mark, but yesterday…. the ICE CAME THROUGH! - Our first “Ice Day” of the year! I took advantage by grading papers and relaxing the majority of the day. There’s something to be said about enjoying your coffee and breakfast in peace instead of on-the-go. It got me excited for retirement… Only 30 more years to go.
Anyways, moving on from my teacher talk. For many of us, lent is here which means NO MEAT ON FRIDAYS! If your family was anything like mine growing up, Fridays during lent consisted of pizzas loaded with vegetables or, my personal favorite, tuna salad sandwiches. Now living in Wisconsin, I'm finding Fridays are known for "Fish Fry's" which are always a treat but can get boring week after week.
I have just the ticket to break up the monotony of your Lenten Fridays or even a great new recipe to add to your list for Meatless Mondays …. Mushroom, Caramelized Onion & Havarti Quesadillas! Move aside pizza, tuna salad and fish fry's... these are going to blow your mind!
*Not diggin’ the meatless dishes? Accompany the quesadillas with a grilled steak to your liking!
Mushroom, Caramelized Onion & Havarti Quesadilla - Gluten Free
4 Tablespoons butter (divided in half - saved for buttering the shells)
2 Tablespoons oil
1 large onion, cut into rings
12 ounces of mushrooms, sliced
3 garlic cloves, minced (about 2 teaspoons)
⅓ cup dry white wine (+ some for sipping) I used Sauvignon Blanc
6 Gluten-Free Mission tortillas
2 cups freshly shredded Havarti cheese (Can change out for any cheese)
Fresh parsley for garnish
In a large skillet over low- medium heat, saute onions in 2 Tablespoons of butter and 2 Tablespoons of oil for 20-25 minutes. Onions obtain a light brown color.
Add in sliced mushrooms and saute for additional 5 minutes. Add garlic and white wine. Turn heat up to medium-high and allow wine to evaporate before turning heat off - About 5-10 minutes.
Heat griddle to 250 degrees. While griddle is heating, butter one side of each quesadilla. Place tortilla butter side down followed by a healthy serving of cheese (½ - ¾ cup) and a layer of mushrooms and onions. Place another tortilla on top with the butter side facing up. Repeat with other tortillas.
Let the tortilla get to be golden brown and flip. Do not rush this step! You want the cheese to melt and the tortillas to be nice and crisp. Cut each quesadilla into 4 pieces and garnish.