Quesadilla With Mushroom Ragoût and Chipotles
Updated Jan. 29, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons mushroom ragoût
- 1teaspoon chopped canned chipotle in adobo (more to taste)
- 4corn tortillas
- 1½ounces grated Monterey Jack or Gruyère (about ⅓ cup)
Nutritional analysis per serving (2 servings)
190 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 9 grams protein; 171 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
Stir the chopped chipotles into the mushroom ragoût. Taste and add more if you want more spice.
- Step 2
Using a microwave: Place a corn tortilla on a plate. Top with a heaped tablespoon of the grated cheese. Add half the mushrooms and spread in an even layer. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla. Press down gently. Repeat with the remaining ingredients. Microwave for 1 to 1½ minutes, until the cheese has melted. Remove from the microwave, cut into quarters, and serve. Using a pan: Place a corn tortilla in a pan. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer. Sprinkle on another heaped tablespoon the cheese. Turn the heat on medium-high and heat until the cheese begins to melt. Place the remaining 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 mushroom ragoût will keep for 3 or 4 days in the refrigerator.
Private Notes
Comments
Weird. The recipe calls for corn tortillas but the photo shows flour tortillas. The flour ones are much better for quesadillas.
I looked at this recipe and decided to simplify it. I sauteed some mushrooms, green pepper, and leek, then just laid a tortilla in a pan, topped it with my vegetable mixture and some cheese, then another tortilla. When it looked melty and the bottom tortilla was a little browned I carefully flipped it over and browned the other side. Served it with salsa and avocado. Easiest and quickest meal ever!
Really need to update the ingredients to revise the corn tortillas to flour. The tortillareas do not make corn tortillas in quesadilla size. They usually are only 4" in diameter. Quesadillas are typically a 10" diameter flour tortilla.
This is great. The mushroom ragoût pairs very nicely with the chipotles. I think it needs more cheese, but, what recipe doesn't benefit from more cheese?
This was great. I made it with Vegan cheese and it was a winner.