Cheese And Mushroom Quesadillas Quesadillas De Queso Y Hongos Recipes

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MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Catherine McCord

Categories     Mushroom     Kid-Friendly     Quick & Easy     Dinner     Lunch     Monterey Jack     Weelicious     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 3

2 tortillas
1/2 cup grated cheese, such as monterey jack or cheddar
1/2 cup sliced mushrooms

Steps:

  • Heat a skillet over medium-high heat. Place the tortilla in the pan and cook for about 1 minute, until it begins to bubble.
  • Flip the tortilla over and sprinkle cheese all over the top.
  • Once the cheese begins to melt, top half of the tortilla with mushrooms, and fold in half.
  • Cook for 2 minutes on each side, until the cheese is melted and everything is hot.
  • Remove the quesadilla from the heat, open, and add your choice of stuffings.

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups shredded Monterey Jack cheese
Salsa and guacamole, optional

Steps:

  • In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

SPICY CHEESE & MUSHROOM QUESADILLAS



Spicy Cheese & Mushroom Quesadillas image

This is an adopted recipe I have not yet tried. Having made a good number of quesadillas in my day, though, I've probably made this combination or something close to it before and would be willing to bet that it will work just fine. Please review if you try it! Any suggestions will be appreciated.

Provided by spatchcock

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup yellow onion, chopped
1 1/2 cups mushrooms, sliced (6 oz.)
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 flour tortillas (6 inch)
2 cups 6 cheese zesty Mexican cheese blend, divided (8 oz.)
thick & chunky salsa (optional)
diced avocados (optional) or guacamole (optional)
sour cream (optional)
chopped cilantro (optional)

Steps:

  • Melt 1 tablespoons butter in a large skillet over medium heat.
  • Add onion; cook 3 minutes.
  • Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
  • Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
  • Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
  • Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
  • Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
  • Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
  • Turn quesadillas over; continue to bake 4 minutes.
  • Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
  • Cut into wedges; serve with toppings as desired.

Nutrition Facts : Calories 526.7, Fat 33.2, SaturatedFat 19.2, Cholesterol 92.2, Sodium 1337, Carbohydrate 37.4, Fiber 2.5, Sugar 5.5, Protein 20.3

MUSHROOM QUESADILLA



Mushroom Quesadilla image

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated

Steps:

  • Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  • Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  • Season with salt & pepper.
  • Divide the mushrooms & cheese between the four tortillas, fold in half.
  • Serve with salsa, quacamole & sour cream (Optional).

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

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