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Crispy Cheese and Mushroom Quesadillas
Crispy Cheese and Mushroom Quesadillas
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and easy cheesy mushroom quesadillas - perfect as a snack or paired with a salad or soup for a full meal!
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
  • 1 clove garlic, finely chopped
  • 1/2 bunch scallions, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination
  • A small handful of fresh cilantro leaves
  • 10 (6-inch) corn tortillas
  • To Serve
  • Salsa
  • Jalapeño peppers
Instructions:
  • Sauté the mushrooms: Heat oil in a large skillet over medium-high heat until shimmering. Cook the mushrooms, stirring occasionally, for 5 minutes until they release moisture. Stir in garlic and scallions and cook for an additional 2 to 4 minutes until aromatic and softened. Season with salt and pepper.
  • Prepare and cook the quesadillas: Heat a skillet over medium heat or use a pancake griddle or electric griddle. Place a tortilla in the hot pan and sprinkle 2 tablespoons of cheese and 2 tablespoons of mushrooms. Add cilantro leaves and another 2 tablespoons of cheese. Top with another tortilla and lightly press down. Cook for about 1 minute until the cheese starts melting. Flip the quesadilla with a spatula and cook for another 30 seconds until the cheese is fully melted and the tortillas are lightly toasted with some brown spots. Repeat with the remaining ingredients. For a softer version, assemble the quesadillas and microwave for about 1 minute, then cut into quarters.
  • Serve: Cut each quesadilla into quarters as they finish cooking and serve while hot. For a larger batch, transfer each quesadilla to a 300°F oven to keep warm while finishing the rest. Serve the tortillas on a platter at the center of the table with salsa and sliced jalapeños, if desired.

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