Mushroom and Cheese Quesadillas
These Mushroom and Cheese Quesadillas are quick, flavorful, and perfect for a cozy meal any day of the week!
Equipment
- Large Skillet
- Spatula
- Cutting Board
- Knife
- Grater
Ingredients
- 2 tablespoons olive oil
- 1 pint white mushrooms or cremini mushrooms washed and sliced
- 0.5 medium white onion sliced
- 1 clove garlic minced
- 1 cup Monterey Jack cheese reduced-fat, grated or other mild melting cheese
Instructions
From Start to Finish: Mushroom and Cheese Quesadillas
- Start by heating the olive oil in a large skillet over medium heat. Allow it to warm up for about a minute.
- Add the sliced onions to the skillet and sauté them for about 3-4 minutes until they become translucent and fragrant.
- Stir in the sliced mushrooms and minced garlic. Sauté for an additional 5-7 minutes, or until the mushrooms are tender and have released their moisture. Season with a pinch of salt and pepper to enhance the flavor.
- While the mushrooms and onions are cooking, prepare your tortillas. On one half of each tortilla, sprinkle a generous amount of the grated Monterey Jack cheese, followed by a spoonful of the mushroom and onion mixture. Top with a little more cheese before folding the tortilla in half.
- In the same skillet, place the folded quesadillas, working in batches if necessary. Cook for about 3-4 minutes on each side or until they are golden brown and the cheese has melted. Use the spatula to carefully flip them.
- Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Slice them into wedges and serve warm, perhaps with a side of salsa or guacamole for dipping.
Notes
- Prep the mushroom and onion filling up to a day in advance and store in the refrigerator for convenience.
- Assemble and freeze quesadillas before cooking to enjoy later; separate with parchment paper to prevent sticking.
- Reheat cooked quesadillas in a skillet over medium heat or in the oven at 350°F for 10-15 minutes to maintain crispiness.