Servings: four as a main course; eight to twelve as an hors d’oeuvre.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I purchased Fine Cooking Magazine #79 and have used this recipe on 3 occasions. Everyone loves it and I've had many requests to share the recipe. The Fontina & Mushroom Quesadillas are easy to prepare and the Fontina cheese is flavorful and creamy. I chopped and prepared the mushrooms the evening before my parties and grated the cheese. I did assemble the Quesadillas a couple of hours prior to my guests arrival, as the recipe suggests. I used a pizza cutter to divide them and served them with Salsa Fresca. I recommend this tasty and easy recipe to all!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?