Mushroom Quesadilla

Name: Mushroom Quesadilla
Yield: makes 12 quesadillas
Ingredients: 1/4 cup olive oil, plus more for searing; 1 small onion, sliced; 1 jalapeño, stemmed and chopped; 10 ounces cremini mushrooms or any other variety, stems removed, caps sliced; 1 teaspoon salt; Juice of 1 lime; 12 (9-inch) flour tortillas; 1 1/2 cups Monterey Jack cheese, shredded; Mexican crema, homemade (page 102) or store-bought; Fresh Tomato Salsa (page 96); Sprigs of cilantro, for garnish

December 9, 2011

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 notes

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