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Mushroom Quesadillas

 Mushroom Quesadillas
Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.
4 ServingsPrep/Total Time: 20 min.


  • 1 pound fresh mushrooms, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • Vegetable oil
  • 8 flour tortillas (7 inches)
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and guacamole, optional


  • In a large skillet, saute mushrooms and jalapenos in olive oil until
  • tender and liquid is nearly evaporated. Add cilantro; cook and stir
  • for 1 minute. Remove from the heat.
  • Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla.
  • Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another
  • tortilla. Cook for 2-3 minutes on each side or until lightly
  • browned. Repeat with remaining tortillas, cheese and mushroom
  • mixture, adding more oil as needed. Serve with salsa and guacamole
  • if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 594 calories, 30 g fat (12 g saturated fat), 50 mg cholesterol, 806 mg sodium, 56 g carbohydrate, 2 g fiber, 26 g protein.

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Mushroom Quesadillas (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.