Simple Onion Mushroom Quesadillas Recipes

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MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
  • Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

EASY CHICKEN-MUSHROOM QUESADILLAS



Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Steps:

  • Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  • Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  • Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

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.

MUSHROOM AND BLACK BEAN QUESADILLAS



Mushroom and Black Bean Quesadillas image

This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

Provided by Stefanie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
1 cup rinsed and drained canned black beans
2 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
2 whole wheat tortillas
¾ cup shredded mozzarella cheese
2 tablespoons lime juice
¼ cup salsa, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
  • Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g

SIMPLE ONION MUSHROOM QUESADILLAS



Simple Onion Mushroom Quesadillas image

Make and share this Simple Onion Mushroom Quesadillas recipe from Food.com.

Provided by zaar junkie

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 large onion, chopped
5 ounces sliced mushrooms
tillamook cheddar cheese, shredded
4 flour tortillas
butter, earthbalance

Steps:

  • Heat a skillet to medium heat and fry onion in a bit of oil or butter. When onion is translucent, add mushrooms and cook until mushrooms have released their juice and the onion is a little browned, about 5 minutes or so. Remove and reserve in a bowl when done.
  • Using the same skillet, turn the heat down to medium-low: butter one side of a tortilla and place the buttered side down on the skillet, add some onion/mushroom mix and shredded cheddar cheese. Place another tortilla on top, but with the buttered side facing towards you. Cook for a couple minutes, until cheese starts to melt and the bottom tortilla is lightly browned. Flip and repeat. Remove from skillet and repeat with remaining ingredients.
  • Cut in quarters and serve. It's good on it's own, or with typical condiments like sour cream and salsa.

CHICKEN/CARAMELIZED MUSHROOMS, ONIONS & CHEESE QUESADILLAS



Chicken/Caramelized Mushrooms, Onions & Cheese Quesadillas image

This quesadilla has everything in it to make my mouth water! :) The caramelized onions make this recipe for me - that's why we added them!!! Loosley based on recipe in Cooking Light Magazine, July 2009 edition. Here they suggest: "Watermelon-jicama salad is a refreshing side dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well." Any fruit salad side dish would be great & very refreshing! Have tweaked it to suit our personal taste!! :).If the Rondele cheese is a bit too pricey - you can take a sharp cheddar, jalapenos, salt, pepper & some light, no-fat sour cream and beat it until it becomes soft & spreadable - of course, with the cheddar at room temp. The same can be done with the horseradish! This is fly-by-night recipe - I make these kinds of concotions off the top of my head, but I am sure someone made them before I! ;)

Provided by Manami

Categories     Lunch/Snacks

Time 37m

Yield 4 (1/2 quesadilla) each

Number Of Ingredients 15

1 1/2 teaspoons olive oil
1 cup presliced mushroom
1 1/2 cups thinly sliced onions
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes (or more if you choose) (optional)
1 pinch brown sugar (or two)
2 teaspoons minced fresh garlic or 2 teaspoons bottled minced garlic
1 tablespoon sherry wine or 1 tablespoon red wine vinegar
2 (10 inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula (we used the spinach) or 1 cup Baby Spinach (we used the spinach)
1/4 cup shredded gruyere cheese or 1/4 cup swiss cheese
1/4 cup jalapeno cheddar cheese (we used both Rondele spreadable cheeses) or 1/4 cup horseradish cheddar cheese, divided (we used both Rondele spreadable cheeses)
cooking spray

Steps:

  • Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
  • Add olive oil to pan; swirl to coat.
  • Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
  • Stir in garlic, and sauté 30 seconds.
  • Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
  • Use Rondele spreadable cheese on half of each tortilla.
  • Arrange half of mushroom mixture over half of each tortilla.
  • Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
  • Wipe pan clean with a paper towel.
  • Heat pan over medium heat.
  • Coat pan with cooking spray.
  • Add tortillas to pan.
  • Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
  • Serve with a Corona y que les aproveche!

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Elaine Louie

Time 40m

Yield Six 6-inch quesadillas

Number Of Ingredients 11

12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
3/4 cup finely chopped white onion
3 garlic cloves, finely chopped
2 Serrano chilies, trimmed, seeded, cored, and finely chopped
3 tablespoons extra virgin olive oil
salt
4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
6 6-inch (or three 10-inch) fresh corn tortillas
6 fresh epazote leaves (optional)
Sour cream, for serving
Salsa verde, for serving.

Steps:

  • In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
  • Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
  • Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
  • Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 302 milligrams, Sugar 3 grams

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Directions. Heat 3 tablespoons of oil in a large saucepan over medium heat. Add SugarRoti Vegetable Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min). Add onion, serrano and sauté until tender. Add mushroom and cook until onions and mushrooms are soft. Remove from heat and remove chili pepper. (4-5 min).
From sugarroti.com


MUSHROOM & ONION KETO QUESADILLA - REAL MUSHROOMS
2020-10-08 Move the onion & mushroom mixture into a separate bowl. Wipe the pan clean if you need. Heat 1/2 TB of avocado oil in the pan over medium heat. Place a tortilla on the pan and cook for about a minute. Flip the tortilla with a spatula and spread a thin layer of your cooked onion and mushroom mixture. Sprinkle a handful of cheese on top.
From realmushrooms.com


MUSHROOM QUESADILLAS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 375°F. STEP 2. Combine onions, mushrooms and pepper in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until onions are softened. STEP 3. Brush 1 side of each tortilla with butter. Place tortillas, buttered-side down, on baking sheet. To assemble quesadillas, layer each tortilla with 1/4 ...
From landolakes.com


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