About This Recipe:
I’m not sure if these quesadillas even qualify as a “recipe” because they are so easy to make, but they’re honestly so good that I had to share. I think almost everyone loves quesadillas because, well, it’s cheese sandwiched between two tortillas, but the mushrooms and jalapeños give them an elevated twist. I think it’s definitely a nice touch to lightly blister the tortillas in a cast iron skillet, but of course it’s not necessary. And the best part of the quesadillas are the toppings- sour cream, salsa, and guacamole are a must for me.
Ingredients (2 quesadillas)
-4 flour tortillas
-10 oz mushrooms, sliced
-1/4 small jalapeño, finely diced
-1/2 cup shredded Monterey jack cheese
–Optional toppings: Sour cream, salsa, guacamole (with lime, tomato, and cilantro)
-Salt & pepper
Instructions (15 minutes)
1. In a pan over medium heat, in a tbl of olive oil and sauté the sliced mushrooms for 8 minutes until nicely browned and fully cooked. Stir in the diced jalpeño and season with salt and pepper.
2. In a cast iron skillet over heat, lightly blister both sides of each tortilla (about 30 seconds) and then sprinkle a layer of cheese, half of the mushrooms, and then another layer of cheese. Add the second tortilla on top, press, and serve with all the toppings you want.