Spicy Cheese Mushroom Quesadillas
Elevate your comfort food game with these Spicy Cheese Mushroom Quesadillas, a bold and flavorful twist on a classic favorite. Perfectly golden tortillas cradle a gooey blend of shredded cheddar and Monterey Jack cheeses, paired with tender sautéed button mushrooms infused with garlicky goodness, a kick of jalapeño, and a sprinkle of red chili flakes for just the right amount of heat. Quick to prepare and loaded with melty, savory goodness, these quesadillas deliver a perfect fusion of spice and creaminess in every bite. Serve them hot off the skillet with your favorite sides like salsa, guacamole, or sour cream for a crowd-pleasing dish that's sure to satisfy. Whether for a fuss-free weeknight dinner or a game-day snack, this easy recipe brings bold flavors to your table in just 25 minutes!
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Recipe Information
Ingredients
- 4 pieces Tortillas
- 200 grams Button mushrooms
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 1 medium-sized Jalapeño pepper
- 0.5 teaspoons Red chili flakes
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic
- 2 tablespoons Fresh cilantro (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Clean and slice the button mushrooms into thin, even slices.
Mince the garlic and finely chop the jalapeño pepper, deseeding it first if you prefer less heat.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until tender and golden brown. Stir occasionally.
Stir in the chopped jalapeño, red chili flakes, salt, and black pepper. Cook for another 1-2 minutes to incorporate the flavors.
Remove the mushroom mixture from heat and stir in chopped cilantro if desired. Set it aside.
Place a tortilla on a clean flat surface. Sprinkle an even layer of shredded cheddar and Monterey Jack cheese over the tortilla, leaving a 1-inch border around the edges.
Spread a portion of the spicy mushroom mixture over the cheese. Top with another sprinkle of cheese and place a second tortilla on top to sandwich the filling.
In a large skillet, melt 1/2 tablespoon of butter over medium heat. Carefully place the prepared quesadilla into the skillet.
Cook the quesadilla for 2-3 minutes on one side until the tortilla is golden and crispy. Carefully flip and cook on the other side for another 2-3 minutes until the cheese is melted and the tortilla is crispy.
Repeat the process with the remaining tortillas, adding more butter to the skillet as needed.
Once cooked, transfer the quesadillas to a cutting board and let them cool for 1-2 minutes.
Cut the quesadillas into wedges and serve immediately with salsa, sour cream, or guacamole on the side if desired.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 364 mg | 122% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.8 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2597 mg | 200% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1040 mg | 22% | |
*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.
