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Mushroom, Maple Syrup, Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce

Mushroom, Maple Syrup Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce

Mushroom, Maple Syrup Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce

Looking for a vegetarian dinner absolutely bursting with flavor using natural ingredients? We’ve got you covered! Fairway’s Mushroom, Maple Syrup, Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce are easy, delicious and super flavorful for the whole family to love. Combine seasonal Brussels sprouts with cremini mushrooms and Fairway Sun-Dried Tomatoes with jalapeños for an extra kick. Fairway’s pure Maple Syrup smoothes the flavors and adds a touch of sweetness. Shredded manchego makes mouths water. You can even make the recipe gluten-free with gluten-free tortillas.

Enjoy more cooking ideas on our blog or search for recipes on our Recipes Page. Let’s get cooking!

Mushroom, Maple Syrup, Brussels Sprouts & Manchego Quesadillas with Fairway Salsa & Chimichurri Sauce

(Prep Time: 5 minutes; Cook Time: 25 minutes; Serves: 4)

Ingredients

  • 2 jalapeño chilies
  • Canola or vegetable oil
  • 6 oz cremini mushrooms, sliced (1½ cups)
  • 3-4 Fairway Sun-Dried Tomatoes (package or jar)
  • ¼ tsp ground black pepper
  • 4 (8-in.) whole-wheat tortillas
  • 6 tbsps shredded manchego cheese
  • Fairway Salsa (try mild heat)
  • Fairway Chimichurri Sauce
  • Cilantro sprigs for garnish, optional
  • 1 1b Brussels sprouts, trimmed and thinly sliced
  • 1-2 tbsps Fairway Maple Syrup (to taste, depending on desired sweetness)

Directions

  1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand for 15 minutes. Peel, remove seeds, and coarsely chop.
  2. Heat about 1 tbsp oil in skillet over medium-high heat. Add Brussels sprouts cut side down in a single layer in skillet and cook until deep golden brown, about 5 minutes. Season with salt and pepper and toss; cook until tender, about 4 minutes longer. Transfer to a bowl and stir in the maple syrup.
  3. In same skillet, drizzle more oil and add mushrooms and chili pepper; sauté for about 3 minutes, or until browned. Transfer to a bowl.
  4. Either in same skillet or in broiler on a baking sheet, sprinkle 2 tortillas with 3 tbsps cheese. Top with Fairway Sun-Dried Tomatoes, jalapeños, mushrooms, Brussels sprouts, and remaining tortillas. Cook about 3 minutes per side. Serve with Fairway Salsa and/or Chimichurri Sauce. Garnish with cilantro, if desired.

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