Spicy Turmeric Tortilla Quesadillas with Homemade Hot Sauce

Experience a burst of vibrant flavors with these Spicy Turmeric Tortilla Quesadillas. Made with Vermont Tortilla Company's turmeric tortillas, each bite delivers a perfect blend of spicy, cheesy goodness. The sautéed onions and mushrooms add a savory depth, while the homemade hot sauce brings a fiery kick that will leave your taste buds tingling. Perfect for a snack or a light lunch, these quesadillas are a delicious way to enjoy a taste of Mexico anytime.

Ingredients:

Quesadillas:

• 8 Vermont Tortilla Company's turmeric tortillas
• 1 cup sliced mushrooms
• 1 medium onion, thinly sliced
• 2 cups shredded Mexican blend cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Homemade Hot Sauce:

• 4 fresh jalapeño peppers, chopped
• 2 cloves garlic, minced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon lime juice

Instructions:

1. Prepare the Homemade Hot Sauce:
   • In a medium saucepan, combine the chopped jalapeños, minced garlic, white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
   • Reduce the heat and let it simmer for about 10 minutes, until the jalapeños are soft.
   • Remove from heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth. Add lime juice and blend again. Pour into a jar and let it cool completely before using.
2. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they begin to caramelize, about 5 minutes.
   • Add the sliced mushrooms, ground cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, until the mushrooms are tender and the flavors are well combined. Remove from heat and set aside.
3. Assemble the Quesadillas:
   • Place one Vermont Tortilla Company's turmeric tortilla on a flat surface. Sprinkle a generous amount of the shredded Mexican blend cheese over half of the tortilla.
   • Add a spoonful of the sautéed onions and mushrooms on top of the cheese. Fold the tortilla in half to create a half-moon shape.
   • Repeat with the remaining tortillas and filling.
4. Cook the Quesadillas:
   • Heat a non-stick skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes on each side, until the tortillas are golden brown and the cheese is melted.
   • Remove from heat and let them cool slightly before cutting into wedges.
5. Serve:
   • Arrange the quesadilla wedges on a serving platter. Drizzle with the homemade hot sauce and garnish with fresh cilantro. Serve with extra hot sauce on the side for those who like it extra spicy.