Mighty Mushroom Tortilla Melts
with Caramelized Onion & an Apple Salad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Lemon
1 unit
Apple
4 ounce
Button Mushrooms
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Fry Seasoning
2 ounce
Mixed Greens
1 unit
Mushroom Stock Concentrate
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Cheddar Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
