Mighty Mushroom Tortilla Melts

Name: Mighty Mushroom Tortilla Melts with Caramelized Onion & an Apple Salad
Yield: 2 servings
Ingredients: 2 Tortillas; 1/2 cup Cheddar Cheese; 1 tbsp Fry Seasoning; 1 Onion; 4 tbsp Sour Cream; 1 Lemon; 1 unit Apple; 1 Mushroom; 1/4 cup Monterey Jack Cheese; 2 oz Mixed Greens; 4 oz Mushroom; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Caramelized Onion & an Apple Salad

By Recipe0 System

Move over, quesadillas. These days, we’re all about tortilla melts! In all seriousness, though, our newest obsession is really just a spin on its south-of-the-border cousin. Our tortilla melts are similarly golden and crispy on the outside and packed with flavor (and cheese). Inside, there are savory sauteed mushrooms and onions, plus cheddar and Monterey Jack. It all gets drizzled with lemony crema and served alongside an apple-studded salad. Prepare to melt!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
1/2 cup Cheddar Cheese
1 tbsp Fry Seasoning
1 Onion
4 tbsp Sour Cream
1 Lemon
1 unit Apple
1 Mushroom
1/4 cup Monterey Jack Cheese
2 oz Mixed Greens
4 oz Mushroom
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and thinly slice onion.

Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.
2

While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You’ll use the rest of the Fry Seasoning in the next step.)

In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
3

Once onion is softened, add mushrooms and a drizzle of oil to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. Season with salt, pepper, and remaining Fry Seasoning.

Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4).

Turn off heat; transfer filling to a plate. Wipe out pan.
4

Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Fold tortillas in half to create tortilla melts.
5

Heat a drizzle of oil in pan used for filling over medium-high heat. Add tortilla melts and cook until golden brown, 1-2 minutes. Flip and cook 1 minute more. (Depending on the size of your pan, you may need to work in batches.)

Transfer to a paper-towel-lined plate.
6

Transfer tortilla melts to a cutting board; cut into three wedges each.

Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.

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