Carolina AM Cooking: Mushroom, Smoked Gouda Quesadillas

Mushroom & Smoked Gouda Quesadilla

serves: 4 quesadillas

Avocado Crema recipe follows

Red or Yellow Onion 1 each

Bell Peppers 2 each

Olive Oil 2 tablespoon

Baby Bella Mushrooms 1 pound

Taco Seasoning 1-2 teaspoon

Kosher Salt as desired

Smoked Gouda Cheese 1 cup shredded (use shredded cheddar as substitute)

Flour Tortilla Wraps 4

Prepare Avocado Crema, set aside.

Slice the onion and peppers into thin strips. Heat the olive oil in a large nonstick skillet

over medium high heat; add the onions, cook for 3-5 minutes or until soft. Add the

peppers, 1 teaspoon of taco seasoning and a little salt, cook for about 2 minutes then

add the mushrooms and cook for another 5-8 minutes or until golden brown.  Taste

and add more taco seasoning and salt if desired

Wipe the skillet with a paper towel and return to the stove.  Place 1 tortilla over

a medium heat adding enough cheese to have a nice covering over the tortilla. Add someof the mushrooms mixture to half the tortilla and fold over, allow to crisp on both sides.Transfer to a cutting board and cut into wedges (and repeat for the other quesadillas). Drizzle with your Avocado Crema.

Garlic 1 clove

ripe avocados2

sour cream 1/2 cup

Fresh Lime Juice 1 each

Ground Cumin 1/2 teaspoon

Kosher Salt 1/2 teaspoon

Place garlic in food processor; process until minced. Scoop pulp from avocados; add to food processor. Add remaining ingredients; process until smooth.