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
- 1/2 c monterey jack cheese, shredded
- 8 tbsp sour cream
- 2 tbsp butter
- 2 mushroom stock concentrate
instructions
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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.
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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.
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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.
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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.
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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.
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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.