Recipe

Jerk Mushroom and Onion Quesadillas

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Jerk Mushroom and Onion Quesadillas

A Jamaican me crazy kinda recipe that's sweet, spiced, and savoury with this delicious twist on mushroom and swiss filling served with oven-roasted baby marrow, peppadew and grape tomato warm salad.




Ingredients to serve 2

  • 200g x Portobellini Mushrooms - quartered
  • 1 x Onion - sliced
  • 10g x Ginger Paste
  • 40g x DD Jerk Rub
  • 150g x Swiss Chard - shredded
  • 100g x Cherry Tomatoes - halved
  • 4 x Baby Marrow - quartered lengthwise
  • 40g x Peppadews - chopped
  • 2 x Tortilla Wraps
  • 100g x Grated Mozzarella
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 400g x Portobellini Mushrooms - quartered
  • 2 x Onion - sliced
  • 20g x Ginger Paste
  • 80g x DD Jerk Rub
  • 300g x Swiss Chard - shredded
  • 200g x Cherry Tomatoes - halved
  • 8 x Baby Marrow - quartered lengthwise
  • 80g x Peppadews - chopped
  • 4 x Tortilla Wraps
  • 200g x Grated Mozzarella
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”.

Washing Instruction

Wash your hands, cherry tomatoes and baby marrows well.

Gino's Tip

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.

Step 1 - Roasted Marrows and Peppadews

Toss your halved baby marrow in a large mixing bowl, drizzle with olive oil, and season with salt and pepper. Place onto an oven tray and pop into the oven to roast for 10-12 minutes until well browned. Once done sprinkle over your chopped peppadews, and halved cherry tomatoes, drizzle with olive oil, and season lightly to taste if need be.

Step 2 - Jerk Mushroom Base

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and once your pan is hot, fry your quartered button mushrooms for 6-8 minutes until well browned, transfer to a bowl. Now add a drizzling of olive oil and your sliced onions and ginger paste, reduce your heat to medium, add a dash of water and sweat your onions for 4-5 minutes, stirring regularly. Add your cooked mushrooms back to the pan along with your shredded chard and cook for 1-2 minutes until your chard has wilted then add your butter and DailyDish Jerk Rub and continue cooking for 3-4 minutes, taste and season with salt and pepper.

Step 3 - Cheesy Quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the grated mozzarella and jerk mushroom base. Fold the tortillas in half over the filling. Rinse and wipe out the same pan; add a drizzle of olive oil and heat on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.

To Serve

Divide your quesadillas amongst your servings along with your roasted marrows and peppadews.