Cheesy Mushroom Quesadillas

Prepare for cheese pulls. These crispy tortillas are packed with cheese, mushrooms, beans, and veggies. Not only are these quesadillas full of flavor, but they also provide a lot of veggie goodness in every bite.

Caramel Macchiato

Ingredients

2 tbsp. unsalted butter
1 large poblano pepper, chopped (about 1 cup)
½ yellow onion, chopped (about ½ cup)
8 oz. sliced mushrooms
2 tbsp. taco seasoning
1 can (15 oz.) black beans, drained and rinsed
1 cup frozen corn
2 tbsp. finely chopped cilantro (optional)
¼ cup avocado oil
6 10” flour tortillas
4 cups shredded Mexican blend cheese

 

Directions

  1. Melt 2 tbsp. unsalted butter in a large sauté pan over medium-high heat. Add chopped poblano peppers, chopped onion, sliced mushrooms, and taco seasoning. Cook for about 5-7 minutes, stirring occasionally, until vegetables are softened. Tip: Poblanos are mild peppers that taste great with corn and mushrooms, but any bell pepper will work! Fresh or frozen corn and yellow or white onion will work for this recipe too!
  2. Stir in the black beans and frozen corn and cook for 2-3 minutes. Stir in cilantro and turn the heat underneath the pan to “low.”
  3. Place a separate large sauté pan (fitted with a lid) over medium-high heat. Add 1 tbsp. avocado oil, swirl to coat the pan, then place one tortilla flat into the pan. Top the tortilla with ½ cup shredded cheese, evenly spreading it across one half of the tortilla. Tip: Most Jack cheeses work very well for quesadillas: Pepper Jack, Monterey Jack, or Colby Jack are all great options. For a more authentic Mexican cheese, we recommend Chihuahua cheese. Cheddar or mozzarella will also work if needed!
  4. poon ¾ cup of the mushroom mixture on top of the cheese, spreading it out into an even layer. Top the mushroom mixture with another ½ cup of cheese. Tips We love the amount of cheese that is packed into these quesadillas, but we also encourage you to add as much or as little as you please!
  5. Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted and the bottom side of the tortilla is browned.
  6. Fold the empty side of the tortilla directly onto the cheesy mushroom mixture and gently press down to adhere the cheese to the tortilla. Carefully flip the quesadilla over and cook for one minute.
  7. Repeat with remaining tortillas, cheese, and mushroom filling. Add additional avocado oil as needed before cooking each quesadilla.
  8. Transfer the cooked quesadillas to a cutting board and cut into triangles. Serve with sour cream, salsa, or guacamole, and your favorite Tex-Mex side dish. This hearty meal is no match for Chinet paper plates, so load it up.