Mushroom and Jack Cheese Quesadilla
Indulge in the irresistible flavors of a Mushroom and Jack Cheese Quesadilla, a quick and satisfying meal perfect for busy weeknights or casual gatherings. Featuring tender, garlic-sautéed mushrooms layered between two crispy, golden-brown flour tortillas, this quesadilla is packed with creamy Jack cheese that melts to perfection. The optional addition of fresh cilantro adds a vibrant herbal note, while sides of sour cream and salsa make for the perfect dipping companions. Ready in just 20 minutes, this vegetarian delight is a simple yet flavorful twist on a classic quesadilla, sure to become a household favorite.
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Recipe Information
Ingredients
- 2 large Flour tortillas
- 1 cup Mushrooms
- 1 cup Shredded Jack cheese
- 1 tablespoon Butter
- 1 teaspoon Olive oil
- 1 clove Garlic (minced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh cilantro (optional, chopped)
- 2 tablespoons Sour cream (optional, for serving)
- 2 tablespoons Salsa (optional, for serving)
Instructions
Clean and slice the mushrooms thinly.
Heat a medium skillet over medium heat and add olive oil. Once heated, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Sprinkle in the salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and any moisture has evaporated. Remove from heat and set aside.
Place one tortilla on a clean surface. Sprinkle half of the shredded Jack cheese evenly over the tortilla.
Spread the sautéed mushrooms over the layer of cheese, ensuring an even distribution. If using cilantro, sprinkle it over the mushrooms.
Sprinkle the remaining shredded Jack cheese over the mushrooms, then top with the second tortilla.
Heat a large non-stick skillet or griddle over medium heat. Add half of the butter and allow it to melt, coating the surface.
Carefully place the quesadilla in the skillet. Cook for 2-3 minutes, pressing down lightly with a spatula, until the bottom tortilla is golden brown and the cheese begins to melt.
Using a wide spatula, carefully flip the quesadilla. Add the remaining butter to the skillet to ensure the second side browns evenly. Cook for an additional 2-3 minutes until golden brown and the cheese is fully melted.
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for 1-2 minutes before slicing into wedges.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 995 mg | 77% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
