Achari Mushroom Quesadillas with Roasted Red Pepper Dip

These quesadillas make a great weeknight meal; they are pretty quick to prepare, definitely easy and so satisfying.  Its rich and savoury and its quickly becoming one of my favourite spice blends.

There is a startling amount of onion in the recipe, but fear not! By cutting the onion in thin strips it nearly melts into the rest of the filling with a deep sweetened flavour and the spritz of lime at the end helps brighten the flavours.

As with any good quesadilla, you need a good dip. This roasted red pepper dip is a tastier and healthier alternative to sour cream. The yogurt base helps cool the spice of the quesadilla (but really these are mild enough for almost any member of the family), and the slightly smokey flavour of the charred red pepper perfectly accents the filling and does not overpower it. Enjoy!Quesadilla3

Achari Mushroom Quesadillas with Roasted Red Pepper Dip

This recipe makes about 6 to 8 full size quesadillas, and takes about 45 minutes to 1 hour to complete.

Quesadilla Ingredients:

500g Mushrooms
¼ cup Ginger, Finely Minced
½ bulb Garlic, Finely Minced
6 Shallots or Small Onions
2 Tomatoes
2 Green Chilies
¼ cup Oil (Mustard Oil if Available)
1 tbsp. Salted Butter
2 tsp. Salt
1 tsp. Red Chili Powder
1 tsp. Turmeric
2 tbsp. Achari Masala
1 Lime
12 to 16 Large Flour Tortillas
2 cups Grated Mozzarella Cheese

Directions:

  • Slice mushrooms.
  • Slice onions into thin strips.IMG_1443
  • Peel and finely mince the ginger and garlic.
  • Dice the tomatoes into roughly 1 cm square cubes.
  • Mince the chilies.
  • To a deep skillet or wok, heat the oil for 2 to 3 minutes.
  • Add the garlic and ginger, and sauté until they begin to brown.
  • Add the onion and 1 tsp. of salt. Combine with the garlic and ginger.
  • Cover and reduce the heat to medium, let stew for 10 to 12 minutes, stirring occasionally.
  • Add the remaining salt, chili powder, turmeric, and achari masala. Stir to combine.
  • Add the tomatoes and chilies and stir to combine. Let stew covered, over medium heat for 8 to 10 minutes stirring after 5 minutes.
  • Add the mushrooms and stir to combine. Let stew covered, over high heat for 10 minutes. Remove the lid and let cook about 5 minutes more to reduce the excess liquid.
  • Sprinkle with the juice of one lime, and stir to combine and remove from the heat.
  • Assemble the Quesadillas:
    • Spread ½ to 2/3 cup of the filling on a tortilla.
    • Sprinkle with ¼ cup grated Cheese
    • Top with a second tortilla, and press firmly.
  • In a deep non-stick skillet over medium heat, add a small amount of butter, and then add one quesadilla.
  • Toast the quesadilla on one side until golden brown, 1 to 2 minutes, then flip and toast the other side.
  • Remove from the heat, slice and serve. Repeat with the remaining quesadillas.Quesedilla

Roasted Red Pepper Dip Ingredients:

¾ cups Plain Yogurt
1 Red Bell pepper
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 clove Garlic, Finely Minced

Directions:

  • Slice the red bell pepper in half and remove the seeds.
  • Lightly rub the pepper halves with oil and sprinkle with salt.
  • Place the pepper on a foil lined baking sheet and broil in the oven for about 10 minutes or until the skin begins to char and blister.
  • Remove from heat, and cover. This will allow the peppers to sweat and make it easier to remove the skins.
  • When the pepper halves have cooled enough to handle, remove the skins and puree in a blender or food processor.feb26
  • To a mixing bowl add the yogurt, ½ cup of the red pepper puree, the salt, pepper and garlic. Stir to combine.redpepperdip
  • Serve immediately or store any unused dip in the refrigerator for 2 to 3 days.

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