claire freehafer

ingredients

• flour tortillas
• 4 oz mixed greens
• 8 oz button mushrooms, thinly sliced
• 2 yellow onions, thinly sliced
• 2 apples, halved, cored, and thinly sliced
• 1 lemon, halved
• 1 c cheddar cheese, shredded
• ½ c monterey jack cheese, shredded
• 8 tbsp sour cream
• 2 tbsp butter
• 2 mushroom stock concentrate

instructions

1. heat a drizzle of oil in a large pan over medium heat. add onion and season with salt and pepper. cook, stirring occasionally, until softened, 7-9 minutes. lower heat and add a splash of water if onion starts to burn.

2. in a small bowl, combine sour cream, garlic powder, onion powder, paprika, and a squeeze of lemon juice to taste; season with salt and pepper. in a large bowl, toss apple and mixed greens with a large drizzle of olive oil and a squeeze of lemon juice to taste. season with salt and pepper.

3. once onion is softened, add mushrooms and butter to pan. cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. season with salt, pepper, garlic powder, onion powder, and paprika. add stock concentrate and 4 tbsp water. cook, stirring, until liquid has mostly evaporated, 1-2 minutes. season with salt and pepper. turn off heat; remove mixture from pan and set aside. wipe out pan.

4. place tortillas on a work surface. evenly sprinkle with cheddar, then top with mushroom filling and monterey jack. fold tortillas in half to create tortilla melts.

5. heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. working in batches, add tortilla melts and cook until golden brown on the first side, 1-2 minutes. flip and cook 1 minute more. Transfer to a paper-towel-lined plate.

6. transfer tortilla melts to a cutting board; slice into three wedges each. divide tortilla melts and salad between plates. serve with crema on the side for dipping.