What do you do when you have a piece of Fontina cheese and some white and baby bella mushrooms in your fridge? You find your Spring 2008 issue of Fine Cooking magazine and see there's an easy dish to make for Magazine Mondays! It's Mushroom and Fontina Quesadillas. The directions are simple, the ingredients are in the fridge and there's fresh thyme in the herb garden. This won't take long!
After making some of Peter Reinhart's breads, this is a cinch.
Until I get to the part where you have to roll out circles or amoebas. Mine turned out to be amoebas. I found that this dough was easy to stretch and roll after it had rested the required amount of time, but when I tried to make a circle by rekneading one of my distorted tortillas and rerolling it, it had become elastic again and was hard to roll back out. I let the rest of them remain amoebas. The other problem I had was I don't own an iron griddle or large iron pan so I had to fit my tortillas into a somewhat smaller pan and my edges tended to bunch up some. It worked well, otherwise, and they were good.