Crispy, cheesy quesadillas come together in just minutes! To make these a more complete meal, we add mushrooms to the mix. They make a quick snack, or a full meal with a salad or soup on the side.
- 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 (about 6 ounces) grated cheddar or Monterey Jack, or a combination
- A small handful of fresh cilantro leaves
- 10 (6-inch) corn tortillas
- Jalapeño peppers
1 Cook the mushrooms: 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.
2 Assemble and cook the quesadillas: Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)
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.
Alternative Microwave Method: 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.)
3 Serve: Cut each quesadilla into quarters as they finish cooking and serve while hot.
Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°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.