Mushroom Quesadillas Recipe

5 1 2
Mushroom Quesadillas Recipe
Mushroom Quesadillas Recipe photo by Taste of Home
Publisher Photo

Mushroom Quesadillas Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mushroom Quesadillas in Taste of Home April/May 2005, p21

Nutritional Facts

1 each: 594 calories, 30g fat (12g saturated fat), 50mg cholesterol, 806mg sodium, 56g carbohydrate (2g sugars, 2g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mushroom Quesadillas in Taste of Home April/May 2005, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom Quesadillas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
scrapo User ID: 2908723 149356
Reviewed Aug. 10, 2011

"Tasty! I made them ahead of time (during nap time LOL) refridgerated then just put them in the oven for @ 10 - 15 min at 350. Because of this I omited doing the quesadillas in the frying pan."

Loading Image