Mushroom Quesadilla
These quesadillas are a great meatless option for a menu. Hearty and satisfying, the sautéed mushrooms are as delicious on their own as they are stuffed in the tortillas. And if you feel like changing it up a bit, experiment with different varieties of mushrooms.
Recipe information
Yield
makes 12 quesadillas
Ingredients
Preparation
Make the Mushroom Filling
Step 1
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Once the oil is hot, add the onion and jalapeño and sauté until the vegetables begin to soften, about 2 minutes.
Step 2
Add the mushrooms, salt, and the lime juice. Increase the heat to medium-high and sauté for about 5 minutes, or until all of the liquid released by the mushrooms has evaporated. Transfer the mushroom mixture to a plate and set aside.
Stuff and Heat the Tortillas
Step 3
Return the same pan used to sauté the mushrooms, with whatever oil was left behind, to the stove and place over medium-high heat. Add 1 tablespoon of the oil and heat for 1 minute.
Step 4
Place 2 tablespoons of the shredded cheese on the bottom half of each tortilla and top with 2 tablespoons of the mushroom mixture. Fold the tortilla over creating a half moon.
Step 5
Place as many tortillas as will fit comfortably in the pan. Allow the quesadillas to sear for 1 minute, flip over, and sear for another minute. Remove from the pan and place on a serving platter. Repeat with the remaining ingredients, adding more oil to the skillet as needed.
Garnish and Serve
Step 6
Serve the quesadillas warm, accompanied by Mexican crema and tomato salsa. Garnish with sprigs of cilantro.
COOKING NOTES
Step 7
INGREDIENTS
Step 8
Mushrooms
Step 9
Although I make these quesadillas with cremini mushrooms, the traditional choice is white button mushrooms. However, feel free to experiment with different varieties and combinations of mushrooms.
Step 10
TECHNIQUES
Step 11
Heating the Quesadillas
Step 12
Quesadillas should have a crisp crust, which is only achieved by heating the tortillas with a bit of oil. Make sure the pan is hot and has a nice coating of oil so that you are able to develop a golden brown crust.
Step 13
ADVANCE PREPARATION
Step 14
You can prepare the mushroom filling ahead of time—up to a day in advance. However, the quesadillas should be made right before serving.
Step 15
SERVING SUGGESTION
Step 16
These quesadillas are so versatile they can be served as an appetizer, main course, or side dish. They also make great hors d’oeuvres when cut into small wedges.
