Wild Mushroom Quesadillas

Quesadillas are a favorite in our house, but up until now we have only fixed the traditional chicken or cheese quesadillas. I’m a mushroom lover, so when we spotted this recipe for Wild Mushroom Quesadillas, I thought it would be delicious, a perfect meatless meal and also fit in perfectly with our Mexican Recipes that we have been sharing for Cinco de Mayo.

Pretty much any combination of mushrooms will work in these Quesadillas, we used fresh shitake and cremini. The recipe also suggested oyster mushrooms. There is only 1 jalapeno pepper and not a lot of spicy seasoning, so although they are a Mexican recipe, they really are not spicy at all.

Not sure which chile pepper holds the most heat? Check out our complete guide to Chile Peppers! And remember…where plastic gloves when you handle them.

Serve the Mushroom Quesadillas with Homemade Pico de Gallo, Salsa Verde or Rice.

4 from 1 reviews
Wild Mushroom Quesadillas
 
Prep time
Cook time
Total time
 
Delicious Mexican dish packed with flavor but not too spicy. Recipe from PocketChangeGourmet.com
Serves: 4 servings
Ingredients
  • 8 ounces fresh shitake, cremini and/or oyster mushrooms, sliced
  • ½ cup chopped onions
  • 1 fresh jalapeno chile pepper, stemmed, seeded and minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 4 - 8 inch flour tortillas
  • 1 cup mozzarella cheese or queso Mexican cheese, shredded
  • Optional sides: Rice, Pico de gallo, Salsa Verde or Salsa
Instructions
  1. Preheat oven to 200 degrees {for keeping the quesadillas warm} and set out a baking sheet
  2. In a large skillet, heat oil and cook mushrooms, onion, jalapeno and garlic over medium heat for aout 6-8 minutes until tender and liquid is gone
  3. Stir in oregano and salt, heat through
  4. Place filling on one half of each tortilla, top with cheese and fold over
  5. Cook quesadillas, one at a time in a large skillet over medium-high heat for about 3 minutes or until golden brown and cheese is melted
  6. Transfer to baking sheet and place in oven until all quesadillas are cooked
  7. Cut into wedges and serve with salsa or rice

Original Recipe from Better Homes & Gardens Mexican Cookbook

Check out some of our favorite Mexican Recipes!

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