CORN AND WILD MUSHROOM QUESADILLAS
Servings: 6

6 (10-inch) flour tortillas
2 cups Swiss cheese, shredded
1/2 cup goat cheese, crumbled
1/3 cup corn and wild mushroom mixture (recipe follows)
butter

Divide cheeses on tortillas, leaving a 1-inch border.

Place corn and wild mushroom mixture on top of cheese. Fold tortillas in half.

Melt butter in saute pan over medium heat. Place quesadilla and heat until cheese melts and tortilla is golden brown.

Remove from heat, cut into quarters and serve immediately.

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CORN AND MUSHROOM MIXTURE

2 tbsp. olive oil
1/4 cup shallot, diced
2 tbsp. garlic, minced
2 cups wild mushroom - such as shiitake, oyster or cremini
1 cup fresh corn kernels
1/4 cup sundried tomato, chopped
1 tsp. fresh thyme, minced
1/2 tsp. fresh rosemary, minced

Heat oil in saute pan over moderately high heat. Add shallots and saute for 4 minutes.

Add garlic and saute for an additional minute.

Add mushrooms and saute for 5 minutes until most of the moisture is cooked out.

Add corn, sundried tomatoes and herbs and sauté an additional 3-4 minutes.

Source: Mission Foods Corporation