Cactus Salsa

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CACTUS SALSA

Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens
• A little vegetable or olive oil
• 4 flour tortillas
• 1/2 cup thinly sliced mushroom caps (shiitakes if possible)
• 1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack (or cheddar or mozzarella)
• 1/3 cup roughly crumbled fresh goat cheese
• 1/4 cup sliced pitted olives (kalamata or any of the oil-cured varieties)
• About 1/2 cup Cactus Salsa, plus a little more for serving if you wish
• 2 cups frisee leaves, rinsed and dried, or mixed baby greens (called mesclun)
• 1 Tbls. fresh lime juice
• A little salt
• 1/4 cup fresh cilantro, chopped

Heat oven to 500º F. Lightly oil a baking sheet and spread out the tortillas on it in a single layer. Distribute a portion of the mushrooms over each tortilla, then the cheeses and olives. Drizzle 2 Tbls. of salsa over each tortilla. Set the baking sheet in the oven. In 5 or 6 minutes, the tortilla should be crispy underneath and the cheese melted. Remove from oven.

While quesadillas are baking, toss the frisee or other lettuce with the lime or vinegar, salt and cilantro in a bowl. Transfer each quesadilla to a warm plate, then top with a portion of lettuce in the center. Serve immediately. Serves 4

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Cactus Salsa