Description
Crispy mushroom and cheese quesadillas filled with sautéed mushrooms, melted cheese, and warm tortillas. This quick and flavorful vegetarian dish is perfect for lunch, dinner, or a satisfying snack.
Ingredients
- 4 large flour tortillas
- 2 cups mushrooms, sliced
- 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- Fresh cilantro, chopped (optional)
- Sour cream or salsa for serving (optional)
Instructions
- Heat olive oil and butter in a skillet over medium heat.
- Add chopped onion and cook for about 3 minutes until softened.
- Add garlic and sliced mushrooms, cooking until mushrooms release moisture and become golden, about 6–8 minutes.
- Season with salt, pepper, smoked paprika, and cumin. Stir well and remove from heat.
- Place a tortilla in a clean skillet over medium heat.
- Sprinkle a layer of cheese on half of the tortilla.
- Add a portion of the mushroom mixture over the cheese.
- Top with a little more cheese and fold the tortilla in half.
- Cook for 2–3 minutes per side until the tortilla is golden and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Slice into wedges and garnish with chopped cilantro.
- Serve warm with sour cream or salsa if desired.
Notes
- You can use corn tortillas instead of flour tortillas.
- Add bell peppers or spinach for extra vegetables.
- A mix of cheeses like mozzarella and cheddar gives great melt and flavor.
- Cook quesadillas on medium heat to avoid burning the tortilla before the cheese melts.
- Serve with guacamole for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican