For years, I was one of those people who avoided mushroom quesadillas. I would often see them on menus or buffet tables, but mushrooms just didn't seem like an acceptable filling for quesadillas. Red peppers? Yes. Onions? Of course! But mushrooms? Nope. Until one day when I was starving and grabbed a mushroom quesadilla not realizing what it was. I was shocked to learn how good it was!
Mushrooms do work in a quesadilla, and when paired with the correct cheese (like manchego) and filling (think roasted jalapeños and fresh tomatillo salsa), they can be absolutely divine. Dollop with a little bit of sour cream and serve with a cold Mexican beer and I'm almost in heaven. To give mushroom quesadillas a try — you won't be disappointed, I promise! —
2 jalapeño chiles
2 tsp. canola oil
6 oz. cremini mushrooms, sliced (1 1/2 cups)
1/4 tsp. ground black pepper
4 (8-inch) whole-wheat tortillas
6 Tbs. shredded manchego cheese
1/2 cup prepared salsa verde
Cilantro sprigs for garnish, optional
- Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
- Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
- Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.
- Other, Main Dishes