Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Whew, that is a long title!!  But I really couldn't leave anything out and still convey the awesomeness of these quesadillas.  I know it might sound like a strange combination, but these are truly delicious.  Goat Cheese and mushrooms are just made to go together (ok who am I kidding, goat cheese is made to go with just about anything), and the earthy mushrooms really play nicely off of the sweet-spicy salsa. I recently bought The Pastry Queen Christmas, and this recipe just jumped right out at me.  I'm continuing my love of her, and I'm also continuing only to make savory recipes, haha!

While this was one of my favorite dinners that we've had in awhile, Joey was only semi-pshyched by it.  And that's okay, I knew it might be a little girly and out there for him.  I will be making this again for myself... I think it will be a great lunch.  And I know its something Caroline will eat - mushrooms are her new favorite food!

I also think these would be a nice addition to a holiday spread of appetizers.  The salsa is so pretty and festive, and everyone loves hand-held food!


Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa
adapted from The Pastry Queen Christmas, by Rebecca Rather
4-6 main course servings, or 24 appetizers.

Cranberry-Pecan Salsa

• 1/2 cup whole pecans
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 1/3 cup sugar
• 1 Tablespoon Dijon mustard
• Grated zest and juice of 1 orange
• kosher salt and freshly ground black pepper
• 2 cups fresh  cranberries
• 1 shallot, sliced
• 1 jalapeno pepper, seeded and minced (optional)

Preheat the oven to 350.  Arrange the pecans on a baking sheet and toast 7-9 minutes, until deeper brown and aromatic.  Cool, and coarsely chop.

Combine the vinegar, olive oil, sugar, mustard, orange zest and juice, and salt and pepper in a food processor.  Process until well combined, about 30 seconds.  Add the cranberries, shallot, and jalapeno, and pulse to coarsely chop.

Transfer to a bowl, cover, and refrigerate.  When ready to serve, fold in pecans.

Mushroom and Goat Cheese Quesadillas

•  6 Tablespoons unsalted butter
• 1 yellow onion, coarsely chopped
• 1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
  
• 1 pound cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 Tablespoons Worcestershire sauce
• 2/3 cup dry white wine
• 1/2 teaspoon ground pepper
• 8 8-inch flour tortillas
• 2 cups (8 ounces) shredded monterey jack cheese 
• 3 cups (15 ounces) crumbled fresh goat cheese

Melt butter in a large saute pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes.  Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.

While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat.  Reduce heat to medium when it is preheated.

Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla.  Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.

Transfer to a plate and keep warm in the oven.  Repeat with remaining tortillas.  To serve, cut each into 3-4 wedges, and serve with salsa for dipping.