Mushroom and Caramelized Onion Quesadillas

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 10-inch flour tortillas
• 2 cups shredded Mexican blend cheese
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onions and cook, stirring occasionally, until caramelized, about 10 minutes.
3. 3 Add mushrooms, cumin, chili powder, salt, and pepper to the skillet. Cook until mushrooms are tender, about 5 minutes.
4. 4 Preheat another skillet over medium heat.
5. 5 Place one tortilla in the skillet, sprinkle with cheese, add a portion of the mushroom and onion mixture, then top with more cheese.
6. 6 Fold the tortilla in half and cook until golden and crispy, about 2-3 minutes per side.
7. 7 Repeat with remaining tortillas.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet
• Spatula

Variations

• Add crumbled cooked chicken or chorizo for a non-vegetarian option.
• Include diced bell peppers for extra color and crunch.

Substitutions

• Use vegetable oil instead of olive oil if preferred.
• Substitute Swiss cheese for a nutty flavor profile.

Pairings

• Pair with a light lager or a crisp Sauvignon Blanc.
• A wedge of lime on the side adds a zesty kick.

Nutrition

Tips

• For extra flavor, use a blend of cheeses like cheddar, Monterey Jack, and mozzarella.
• If you like spice, add a pinch of red pepper flakes to the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freeze cooled quesadillas in a single layer, wrapped tightly in plastic wrap. Thaw in the refrigerator overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of salsa or guacamole.
• A fresh green salad or black beans make a great accompaniment.

FAQ