Mushroom Quesadillas Recipe
Description
This delightful Mushroom Quesadillas recipe, adapted from the popular foodtv series “How to Boil Water,” combines the earthy flavors of button mushrooms with the creaminess of cheese, creating a satisfying dish that is perfect for both novice cooks and seasoned chefs alike. In just 30 minutes, you can prepare a scrumptious meal that showcases the rich flavors of Mexican cuisine, making it an ideal choice for a quick dinner or a fun snack.
Recipe Details
| Attribute | Details |
|---|---|
| Cook Time | 15 minutes |
| Prep Time | 15 minutes |
| Total Time | 30 minutes |
| Recipe Category | Vegetable |
| Servings | 4 |
| Aggregated Rating | 4.5 |
| Review Count | 4 |
| Calories | 564.2 |
| Fat Content | 34.8 g |
| Saturated Fat | 19.9 g |
| Cholesterol | 86.7 mg |
| Sodium | 1205.3 mg |
| Carbohydrates | 39.7 g |
| Fiber | 3.1 g |
| Sugar | 3.5 g |
| Protein | 24.3 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Butter |
| 10 oz | Button mushrooms, sliced |
| 3/4 tsp | Chili powder |
| 1/2 tsp | Kosher salt |
| 1/4 cup | Fresh cilantro leaves, chopped |
| 4 | 10-inch flour tortillas |
| 8 oz | Monterey Jack pepper cheese |
| 2 oz | Feta cheese |
| Sour cream (for serving) | |
| Salsa (for serving) |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C), allowing it to reach the perfect temperature for baking the quesadillas.
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Prepare the Baking Sheet: Line a baking sheet with aluminum foil to make cleanup easier and to help the quesadillas crisp up nicely.
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Cook the Mushrooms: In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the sliced button mushrooms to the pan, ensuring they are spread evenly. Allow the mushrooms to cook without stirring for about 5 minutes until they start to brown.
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Add More Butter: After the initial cooking time, add the remaining tablespoon of butter to the pan. Gently toss the mushrooms to coat them in the melted butter and continue cooking for an additional 2-3 minutes until they are nicely browned and tender.
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Season the Mushrooms: Sprinkle the chili powder and kosher salt over the mushrooms, stirring to combine, and let them cook for another minute to meld the flavors. Finally, stir in the chopped fresh cilantro, then remove the skillet from heat and set aside.
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Toast the Tortillas: Toast the flour tortillas using your preferred method—whether in a skillet, on a grill, or in the microwave—until they are slightly blistered, which adds a wonderful texture.
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Assemble the Quesadillas: Place the toasted tortillas on the prepared baking sheet. On one half of each tortilla, spread a generous layer of Monterey Jack pepper cheese, followed by a portion of the sautéed mushrooms, and a sprinkle of feta cheese.
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Fold and Prepare for Baking: Carefully fold the other half of each tortilla over the filling, creating a half-moon shape. To ensure they bake evenly, lay another sheet of foil over the quesadillas.
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Bake to Perfection: Transfer the baking sheet to the preheated oven and bake the quesadillas for 12-15 minutes, or until the cheese is thoroughly melted and the tortillas are golden brown.
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Serve and Enjoy: Once done, remove the quesadillas from the oven. You can serve them whole or slice them into wedges for easy sharing. Pair with sour cream and salsa on the side for dipping, enhancing the overall flavor experience.
This recipe not only delivers on taste but also invites you to experiment with variations, perhaps by adding additional vegetables or proteins. Enjoy the ultimate satisfaction of homemade quesadillas!
