This recipe was a bit of a game changer for me. Now, don’t get me wrong, I love a good chicken quesadilla, but these mushroom quesadillas were fantastic! I’m definitely going to be making these a lot more often. The depth and earthiness of the mushrooms works well in a quesadilla and complements the cheese wonderfully.
Ingredients
3 8 oz packages of crimini mushrooms
3 cups of shredded quesadilla, asadero, Monterrey Jack or cheese blend
1-2 tbsp of Mexican Spice Blend
1-2 tbsp Olive oil
5-6 large tortillas
3 8 oz packages of crimini mushrooms
3 cups of shredded quesadilla, asadero, Monterrey Jack or cheese blend
1-2 tbsp of Mexican Spice Blend
1-2 tbsp Olive oil
5-6 large tortillas
Wash the mushrooms, remove the stems, and slice them. Bring a sauté pan to medium heat or set a flat top griddle to medium heat. Warm 1-2 tbsp of oil and add the sliced mushrooms. Cook approximately 2 minutes or until they begin to soften a little. Add 1-2 tbsp of the spice blend and toss the mushrooms to incorporate the spices. Cook another 3-4 minutes or until mushrooms are fully softened. Remove mushrooms from pan or griddle and place in colander over sink to drain excess liquid.
Once the mushrooms have drained, fill one half of a large tortilla generously with the cooked mushrooms. Add a handful of the shredded cheese to the top of the mushrooms. Fold the tortilla over to close the quesadilla and place in the pan or in the griddle. Place a cast iron (or other) press on top to help flatten the quesadilla. Cook each for 2-3 minutes until the bottom is lightly browned. Flip each quesadilla and cook another 2-3 minutes until that side is lightly browned. Remove from heat and slice each into four triangles.