Servings: four as a main course; eight to twelve as an hors d’oeuvre.
This is (now) an old favorite. I've been making this for years and don't even look at the recipe anymore but I'm so grateful for it. True comfort food! The filling will keep a day or so in the fridge so if you have that ready it comes together very quickly. I chop the mushrooms pretty fine, which can get messy, so I do that in the food processor.
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!
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