Go Back
cheese and mushroom quesadilla on a cutting board

Crispy Cheese and Mushroom Quesadillas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 flour tortillas soft taco size
  • 2 avocados
  • 1 lb white mushrooms
  • red pepper large
  • red onion large
  • 2 garlic cloves minced
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 2 cups mozzarella cheese diced or shredded
Optional
  • fresh cilantro or parsley chopped
  • chipotle or tabasco sauce
  • crushed red pepper
  • chopped jalapeno pepper
  • sour cream or ranch dressing for dipping

Equipment

  • Nonstick skillet, large

Method
 

Make the filling
  1. Mash the avocado and set aside
  2. Dice the pepper and red onion. Slice the mushrooms
  3. Heat the olive oil in a large skillet
  4. Add the onions, peppers and salt. Saute over medium-high heat until soft
  5. Add the garlic and continue to cook for another minute
  6. Lower the heat and add the mushrooms. Continue to cook over medium heat, stirring often, until soft and juicy
Assemble the Quesadillas
  1. Take 1 tortilla and spread avocado mash on one half and the cheese on the other half.
  2. Scoop mushroom mixture on top of the cheese
  3. Repeat with the remaining tortillas
Cook the quesadillas
  1. Heat a nonstick skillet over medium-low heat with some olive oil, butter or cooking spray.
  2. Place the quesadillas, cheese side down in the pan
  3. Cover and cook a few minutes, to melt the cheese and until the tortilla is crisp (keep an eye on it and lower the heat if necessary so that the tortilla doesn't burn before the cheese melts)
  4. Flip the quesadilla to crisp the other side.
Serve
  1. Serve with sour cream, salsa or ranch dressing for dipping

Video

Notes

Make it vegan: substitute vegan cheese or use cashew cream instead of the mozzarella spread
Make it gluten-free: use gluten-free tortillas
Make it spicy: add a pinch of crushed red pepper, tabasco or sriracha to the mushroom mixture while cooking