Mushroom Quesadillas
Updated Jan. 29, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1shallot, minced optional
- 6ounces regular or wild mushrooms, trimmed and sliced about ¼ inch thick
- 1 to 2garlic cloves, minced
- 1jalapeño or serrano chili, minced seeded for a milder flavor
- 1tablespoon chopped cilantro or epazote
- Salt
- freshly ground pepper
- 4corn tortillas
- 2ounces grated Monterey Jack, Cheddar, or mixed cheeses ½ cup
- Salsa for serving optional
Nutritional analysis per serving (2 servings)
344 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 13 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
- Step 2
In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1½ minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
- Step 3
In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- Advance preparation: The cooked mushrooms will keep for three or four days in the refrigerator. Reheat gently before assembling the quesadillas.
Private Notes
Comments
I highly recommend going heavy on the serrano peppers and garlic (can just be annihilated in one of those 4 cup cuisinarts for quick goings). I make up a big batch, plus a batch of cuban black beans (just black beans with serrano, garlic, cumin, salt, and onion), then use as lunch in tacos for the week. Add some raw white onion and salsa on top, and then I prefer queso fresco or cotija as the cheese on top. the fillings also go great on rice and/or with fried eggs. Good to have in the fridge.
I used a chili in adobo sauce instead of the jalapeno or serano chili; it was quite smokey and delicious, but I bet the fresh chili would add nice brightness.
You can kind of make this your own...I used 1 large white onion, 2 bell peppers, a package of mixed cut mushrooms. Paprika, chili powder, cumin, salt, pepper, tiny bit garlic powder. Serve with grated Mexican cheese blend, fresh cilantro, sour cream, hot sauce.
Two Portobello caps and large bunch of oysters barely fed 4. Get more mushrooms next time. Added Worcestershire, aminos, balsamic vinegar. Girls liked.
Such a great weeknight dinner (but don’t microwave if you can help it - definitely grill on pan to crisp the tortilla and ensure the cheese is gooey, not greasy). Added 2 jalapeños as others suggested (one seeded, one not) and it was spicy! Adults loved it, too hot for the kids. This is a great weeknight quickie recipe - and a super way to cook up mushrooms that need eating.
This was nice and quick but next time I’ll add some scrambled egg to make it a little more substantial
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