Dharma Blue- Show 1 - Brian Culleton

MUSHROOM QUESADILLA

Roast mushrooms in a sauté pan with salt and pepper. Add chipotle pepper to cream cheese in small amounts to desired taste. Place herbs, seeds, olive oil and lemon juice in a food processor and puree. Add salt and pepper to taste. Spread cream cheese on tortilla, add mushrooms and green onion. Fold tortilla and cut into quarters. Top quesadilla with pesto.

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MUSHROOM QUESADILLA

2 cups mushrooms
4 oz. cream cheese, softened with half and half
1 chipotle pepper with adobe, minced
4 oz. fresh herbs (cilantro, parsley, oregano)
3 Tbsp. toasted pumpkin seeds
2-4 oz. olive oil
2 tsp. lemon juice
10 inch flour tortilla
2-3 minced green onions

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