Quesadillas with Mushrooms, Asparagus, Goat Cheese, and Poblano Cream

About one year ago, I made watermelon sangria from the Dona Tomas Cookbook.  We also just got a watermelon in this week's CSA box.  Guess what I am going to make tomorrow afternoon?

In the mean time, one should embrace the quesadilla from the fantastic restaurant Dona Tomas.  These fancy little quesadillas can be as high end as you desire (morels, you cheer) or as low end as your budget necessitates (button, you mumble).  We split the difference and went the oyster mushroom route, mostly because I like the color of oyster mushrooms.

What delights me about this recipe is its unabashed embrasure of three--count them, three--types of milk fat.  Milk, sour cream, and whipping cream.  Well, yes, please.

 This little number is also pretty easy.  The only "difficult" part is making the poblano cream just because you do need to roast up a poblano and make a roux.  However, neither of those are difficult, just a little time intensive for a lunch.  Nonetheless, you can make the poblano cream in advance and then just reheat it--or at least so I have found.

And once you have made the poblano cream, it's just a matter of tossing together the mushrooms and asparagus.

And then assembling the little quesadillas.  Now, that's a lunchtime activity I can get behind.

Finally, it's just about time to head back to school.  The pile of work I am thinking about sits behind my just-bitten-into quesadillas.  But I am looking forward to the return to the classroom after a summer of travel.  However, tonight, I am engaging in one last  hurrah with friends--we're heading to see Toad the Wet Sprockett.  I am merely returning to my own high school days for a night.  You better believe I will be singing at the top of my lungs.  Don't judge. -->

 
One Year Ago: Baked Crêpes Pie with Eggplant and Peppers
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Quesadillas Con Hongos, Esparragos, Y Crema Con Chile Poblano (quesadillas with mushrooms, asparagus, goat cheese, and poblano cream)
Adapted from  Dona Tomas

Yield:
4 Servings

Ingredients:  
Poblano Cream
1 large poblano chile, toasted, peeled, stemmed, and seeded
1 cup milk
2 tablespoons canola oil
1 1/2 tablespoons flour
1/2 tablespoon salt
1/2 cup sour cream
1/4 cup heavy whipping cream

Filling

1 tablespoon canola oil
1 shallot, minced
2-3 tablespoons butter
1/2 pound fresh mushrooms (I used oyster, but you could use any yummy mushroom)
1/2 bunch of asparagus, sliced diagonally 1/8 inch thick
12 corn tortillas
5 ounces goat cheese
1/4 bunch cilantro, stemmed and chopped

Instructions:
Poblano Cream
1.  To prepare the poblano cream place the chile and the milk into a blender or food processor and puree until smooth. Transfer the mixture to a saucepan and bring to a boil.

2.  Meanwhile, make a roux by heating the butter in a small skillet and adding the flour when melted. Stir it constantly over low heat until it becomes golden brown with a nutty aroma (about 10 minutes).

3.  Whisk the roux into the boiling milk mixture and decrease the heat to achieve a gentle simmer; the sauce should begin to thicken immediately. Simmer for about 20 minutes to cook out the flour taste, adding salt to taste. Remove the mixture from the heat and whisk in the sour cream and the whipping cream.  Adjust the salt and keep warm.


Filling and Quesadillas
4.  To prepare the filling, place a large saute pan over high heat and add oil. Add the shallots and saute until translucent, about 3-5 minutes. Next, add the butter and mushrooms and decrease the heat to medium. Cook, stirring frequently, 1-2 minutes until the mushrooms are heated through. Add the asparagus and a little more butter if necessary and saute until the asparagus is tender.  Adjust the seasoning with salt if necessary.

5.  Heat and lightly grease a griddle or cast iron skillet.  Working in batches, place the tortillas on the griddle to warm.  Place a small scoop of the filling on one half of each tortilla, sprinkle with goat cheese, and fold in half with the spatula.  Brown the quesadillas for about 3 minutes on each side, until the cheese is melted and the outside is crisp.  (You can keep the quesadillas warm in a 200-degree oven while you prepare the rest of them).

6.  To serve, arrange the quesadillas on plates or a platter.  Drizzle the quesadillas with cream and garnish with cilantro.  Serve warm.