Tandoori Mushroom Quesadilla

Step 1

Heat 2-3 tbsp butter. Once melted saute sliced onions, minced garlic and gated ginger. Add 1 tsp salt and mix well.

Step 2

Saute until the onions are translucent.

Step 3

Add sliced mushrooms. Saute on medium heat, it will loose lot of water. Keep sautéing until all the moisture from mushrooms evaporates and the butter starts to separate.

Step 4

Add tandoori masala, turmeric powder, karshmiri red chili powder, garam masala, kasuri methi, and sugar. Mix it and taste it. Add more salt if needed. Mix again.

Step 5

Take it off the stove and keep it aside.

Step 6

Blend everything listed under "minty yogurt sauce" ingredients in a blender to make a little smooth and a little chunky sauce. Keep it refrigerated if making ahead of time.

Step 7

Mix room temp goat cheese and Trader Joes bot pepper bomba sauce. Keep it aside.

Step 8

Warm one tortilla on a flat pan with some oil.

Step 9

Spread decent amount of spicy goat cheese on the tortilla.

Step 10

Sprinkle shredded spicy cheese on the tortilla on top of goat cheese layer.

Step 11

Place tandoori mushrooms on half of the tortilla on top of cheese layer.

Step 12

Once the cheese is melted on the other side of the tortilla, fold that side on top of the mushroom side.

Step 13

Use some more oil to cook quesadilla on both side on medium heat until both sides get nicely brown and crispy.

Step 14

Take it off the stove and let it sit for a minute or two so the cheese settles down. Cut it in half and serve it with generous amount of minty yogurt sauce.