Savory Mushroom and Cheese Quesadillas
Delight in the rich flavors of these Savory Mushroom and Cheese Quesadillas, perfect for a satisfying lunch or a quick dinner. Drawing inspiration from a beloved recipe featured on FoodTV’s 'How to Boil Water' series, this dish combines sautéed button mushrooms with a blend of creamy Monterey Jack pepper cheese and tangy feta, all encased in warm, toasted flour tortillas. Enhanced with fresh cilantro and a hint of chili powder for a kick, these quesadillas are sure to impress both family and friends. Enjoy them with a side of cool sour cream and zesty salsa for the ultimate flavor experience.
4
Servings
250
Calories
10
Ingredients
Ingredients
Butter
3 tablespoons (divided, for cooking)
Button mushrooms
10 ounces (sliced)
Chili powder
3/4 teaspoon (for seasoning)
Kosher salt
1/2 teaspoon (for seasoning)
Fresh cilantro
1/4 cup (coarsely chopped)
Flour tortillas
4 (10-inch)
Monterey Jack pepper cheese
8 ounces (grated)
Feta cheese
2 ounces (crumbled)
Sour cream
to taste (for serving)
Salsa
to taste (for serving)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with aluminum foil.
2
In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Once melted, add the sliced button mushrooms.
3
Shake the pan gently to distribute the mushrooms evenly. Allow them to cook undisturbed for about 5 minutes, letting them attain a nice golden color.
4
Add the remaining tablespoon of butter to the pan. Stir the mushrooms and continue cooking, stirring occasionally, until they are beautifully browned, about 2-3 more minutes.
5
Sprinkle in the chili powder and kosher salt. Mix well and cook for an additional minute to enhance the flavors.
6
Remove the skillet from heat and fold in the coarsely chopped cilantro. Set the mixture aside.
7
Toast the flour tortillas using your preferred method until they are slightly blistered on the surface.
8
Place the toasted tortillas on the prepared baking sheet. On one half of each tortilla, evenly spread a generous amount of the grated Monterey Jack pepper cheese.
9
Add a portion of the sautéed mushroom mixture on top of the cheese and sprinkle with crumbled feta cheese.
10
Fold the other half of the tortilla over the filling, creating a half-moon shape. Cover the quesadillas with another sheet of foil.
11
Transfer the baking sheet to the oven and bake for 12-15 minutes or until the cheese has melted and everything is heated through.
12
Once done, remove them from the oven and let them cool for a minute. Slice into wedges if desired, and serve alongside sour cream and salsa.
Nutrition Information
15g
Fat
20g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Mushroom and Cheese Quesadillas.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in a single serving?
There are 250 calories per serving.
What type of mushrooms are used?
The recipe calls for 10 ounces of sliced button mushrooms.
What kinds of cheese are included in the filling?
A blend of 8 ounces of Monterey Jack pepper cheese and 2 ounces of crumbled feta is used.
Is this mushroom quesadilla recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
What size flour tortillas should I use?
You should use four 10-inch flour tortillas.
How much butter is needed for cooking?
A total of 3 tablespoons of butter is used, divided during the cooking process.
How should the fresh cilantro be prepared?
The cilantro should be coarsely chopped, measuring 1/4 cup.
What is the quantity of chili powder required?
You will need 3/4 teaspoon of chili powder.
What temperature should the oven be preheated to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the baking sheet?
Line a baking sheet with aluminum foil before starting.
Why should the mushrooms cook undisturbed for 5 minutes?
Letting them cook undisturbed allows the mushrooms to attain a nice golden color.
When do I add the chili powder and kosher salt?
Sprinkle these in after the mushrooms are beautifully browned, then cook for an additional minute.
At what point is the cilantro added?
Fold in the coarsely chopped cilantro after removing the skillet from the heat.
Do the tortillas need to be toasted?
Yes, toast the flour tortillas until they are slightly blistered on the surface.
How are the quesadillas assembled?
Spread cheese on half of each toasted tortilla, add mushrooms and feta, then fold the other half over.
Should the quesadillas be covered while baking?
Yes, cover the assembled quesadillas with another sheet of foil before placing them in the oven.
How long do the quesadillas bake in the oven?
Bake them for 12 to 15 minutes.
How do I know when the quesadillas are done?
They are ready when the cheese has melted and the filling is heated through.
What are the recommended sides for serving?
Serve them alongside cool sour cream and zesty salsa.
How much fat is in one serving?
Each serving contains 15g of fat.
What is the protein content per serving?
There are 10g of protein per serving.
How many carbohydrates are in this dish?
There are 20g of carbohydrates per serving.
What was the inspiration for this recipe?
It was inspired by a recipe from FoodTV's 'How to Boil Water' series.
Can these be served as a snack?
Yes, they are suitable as a snack, lunch, or quick dinner.
How should the mushrooms be prepared before cooking?
The button mushrooms should be sliced.
What is the recommended serving style?
Slice the finished quesadillas into wedges.
Is there a cooling period required?
Let them cool for about a minute after removing them from the oven before slicing.
What type of salt is recommended?
The recipe specifically recommends using 1/2 teaspoon of kosher salt.