Mushroom Quesadillas
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 12ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
- ¾cup finely chopped white onion
- 3garlic cloves, finely chopped
- 2Serrano chilies, trimmed, seeded, cored, and finely chopped
- 3tablespoons extra virgin olive oil
- salt
- 4ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1½ cups, loosely packed)
- 66-inch (or three 10-inch) fresh corn tortillas
- 6fresh epazote leaves (optional)
- Sour cream, for serving
- Salsa verde, for serving.
Nutritional analysis per serving (6 servings)
214 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 324 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
In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
- Step 2
Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
- Step 3
Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
- Step 4
Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.
Private Notes
Comments
Roasted the chile and a mall amount of tomatillos. the charred peppers gave a great flavor and used the tomatillos in a creamy guacamole, for dipping.