Shishito Quesadillas with Mushrooms and Sirloin



Ingredients:

  • 1 pint shishitos, about 20 peppers

  • 2 tsp olive oil

  • 1/8 tsp salt

  • 1/8 tsp black pepper

  • 2 green onions, sliced 1/4" pieces (2 tbsps of green part, set aside)

  • 1 clove garlic, minced

  • 1/2 lb ground sirloin (90/10 beef)

  • 1/2 tsp ground cumin

  • 1/4 tsp salt

  • 2 tbsp tomato paste

  • 2 tsp fresh lime juice

  • 1 tsp olive oil

  • 1.5 cups (3 oz) oyster mushrooms, rough chopped

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 2 tsp fresh lime juice

  • 1 cup shredded sharp cheddar cheese

  • 8 - 9" tortillas

Method:

Preheat oven to 425°


Shishitos:

  1. Line a sheet pan with foil. In a large bowl, toss peppers in a large bowl with olive oil, salt and pepper. Place on prepared pan and roast 9-10 mins or until blistered. Turn them over and roast 4-5 mins more until the second side is blistered. Remove from oven and allow to cool enough to handle.

  2. Rough chop them removing the stems. Set aside. (Try not to eat all of them while you do this. They are soooo good!)

Mushrooms:


  1. Heat 1 tsp olive oil over medium heat in a medium nonstick pan. Add in mushrooms and sprinkle with pinch (1/8 tsp) of salt and pepper. Cook 3-4 mins, stirring constantly until cooked through.

  2. Add in 2 tsp lime juice and cook 30 seconds more or until lime juice has evaporated. Remove from heat and move to a plate.

Sirloin:


  1. In the same pan used to cook mushrooms. Heat 2 tsp olive oil over medium heat. Add sirloin and breaking up and stirring until browned.

  2. Add in onion and garlic cook 2 mins.

  3. Add in cumin, tomato paste, and salt, stirring to combine. Cook 3-4 more mins, or until meat is cooked and all ingredients are incorporated.

  4. Turn off heat and stir in lime juice.

Assemble Quesadillas:

Heat a nonstick pan or griddle over med heat until hot. Lower heat to low and lay your first tortilla down. Sprinkle 3 tbsp cheese, followed by 1/4 of the meat, 1/4 of the mushrooms, and 1/4 of shishitos, 1/2 tbsp of reserved green onions. Sprinkle with last tbsp of cheese to act as “glue”. Top with second tortilla. Once cheese is melted, flip and cook until other side is lightly browned. Repeat with remaining 3 quesadillas.


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© 2020 Talia Miele.