INGREDIENTS

24 each  8" Pressed Mazina™ Tortillas (08043)  
1/2 Tbsp.  Vegetable Oil  
3 each  Garlic Cloves , minced 
1 1/2 oz. White Wine  
1 1/2 tsp. Ground Cumin  
3/4 cup  Chicken Stock  
1 1/4 cups Heavy Cream  
 Flour Slurry , as needed 
3/4 cup  Parmesan Cheese , grated 
3 cups Red Quinoa . cooked 
1 1/2 cups Black Quinoa , cooked 
1 1/2 cups  Corn , grilled on the cob , kernals cut off 
11 oz. Baby Bella Mushrooms , sliced , sautéed 
1/4 cup  Cilantro , chopped 
6 oz.  Arugula Greens 
24 oz. Oaxaca Cheese , shredded 
3 cups  Aji Amarillo Sour Cream , see related recipe 

DIRECTIONS

1.) Pre-heat flat-top grill to 350°F.

2.) In a small sauce pan, over medium heat, add oil. Add garlic and cook for 3 minutes. Add white wine and cumin, cook for additional 3 minutes. Add stock and heavy cream. Thicken with flour slurry.

3.) Add parmesan cheese, stirring through to melt.

4.) In a large stock pot, over medium heat, combine cooked quinoa, grilled corn, sautéed mushrooms, cilantro and creamy parmesan sauce. Stir well to combine and season to taste. Reserve warm.

5.) To plate: Place two Mission® 8” Mazina® Tortillas on flat work surface, layer the following on one half of each tortilla: 2.0 oz. of quinoa risotto, 0.25 oz. arugula, and 1 oz. Oaxaca. Fold over to form quesadilla, and grill on hot flat-top grill until golden brown on both sides and cheese is melted. Serve with 2.0 oz. Aji Amarillo Sour Cream.

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