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Crispy Mushroom Quesadilla with Cheesy Filling Recipe

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3.8 from 51 reviews

This Mushroom Quesadilla recipe delivers a crispy, cheesy, and flavorful meal perfect for a quick lunch or dinner. Sautéed mushrooms and vegetables are layered with melted cheese between warm tortillas, creating a satisfying and easy-to-make dish that pairs wonderfully with guacamole and fresh salsas.

  • Total Time: 15 minutes
  • Yield: 2 quesadillas (4 servings total, 2 pieces each)

Ingredients

For the Quesadilla

  • 1-2 tablespoons olive oil or other cooking oil
  • 6 ounces mushrooms, medium sliced, ¼” inch thick
  • 1 teaspoon minced garlic, about 2 cloves (or serve with garlic confit)
  • ¼ cup chopped vegetables of choice (bell peppers, deseeded jalapeños for spice, onions or shallots)
  • 4 flour or corn tortillas (whole wheat tortillas recommended)
  • 1 ½ cups shredded cheese
  • Garlic salt or salt to taste

To Serve With

  • Guacamole
  • Salsa: Black Bean and Corn Salsa or sweet Pineapple Salsa
  • Garlic confit for garlic lovers
  • Chopped shallots

Instructions

  1. Prepare the Mushroom Mixture: Set a medium skillet over medium-high heat and coat with olive oil. Add sliced mushrooms, minced garlic, and chopped vegetables. Sauté until mushrooms are browned and vegetables are tender but not overcooked, about 2-3 minutes. If using tomatoes, add them after mushrooms are cooked, turn off the heat, and fold them in gently.
  2. Clean the Skillet: Transfer the cooked mushroom mixture to a plate. Using a paper towel, carefully wipe down the skillet surface to remove excess moisture and oil for reuse.
  3. Assemble the Quesadilla: Coat the skillet with a small amount of oil and place a tortilla on it over medium-high heat. Sprinkle about ¼ cup shredded cheese evenly over the tortilla, then spread half the mushroom mixture on top, leaving excess juices behind. Sprinkle with garlic salt or salt to taste.
  4. Add the Top Tortilla: Heat until the cheese begins to melt, then place another tortilla on top. Press down gently to ensure the top tortilla adheres to the melted cheese.
  5. Crisp the Quesadilla: Brush or drizzle the un-crisped side of the top tortilla with oil. Flip the quesadilla carefully to crisp the other side. Press down with a heatproof spatula for even cooking. Flip multiple times for extra crispiness until both sides are golden brown.
  6. Repeat for Remaining Quesadilla: Follow the same assembly and cooking procedure for the second quesadilla using the remaining ingredients.
  7. Serve: Slice each quesadilla into 6-8 pieces and serve hot with baked tortilla chips, guacamole, pineapple salsa, or black bean and corn salsa, along with optional garlic confit and chopped shallots.

Notes

  • For extra garlic flavor, serve with garlic confit.
  • Use whole wheat tortillas for a healthier option.
  • Adjust the vegetable selection to suit your taste and spice preference by adding bell peppers or jalapeños.
  • Pressing the quesadilla firmly while cooking helps achieve even browning and melting.
  • Multiple flips during cooking can improve crispiness without burning.
  • If using tomatoes, add them at the end of cooking to prevent sogginess.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/crispy-mushroom-quesadilla-with-cheesy-filling-recipe/