Crispy Cheese and Mushroom Quesadillas
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Category
Snack
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Cusine
Mexican and Tex Mex
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
1 clove garlic, finely chopped
1/2 bunch scallions, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups grated cheddar or Monterey Jack, or a combination
A small handful of fresh cilantro leaves
10 corn tortillas
Salsa
Jalapeño peppers
Directions
In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.
Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.
Wipe out the skillet and place it over medium heat.
Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.
Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.
Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.
Cut each quesadilla into quarters as they finish cooking and serve while hot.
Transfer each quesadilla as it’s done to a baking sheet in a 300 degrees F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.