Crunchy Cheese and Mushroom Quesadillas.

Quesadillas with cheese and mushrooms that are crunchy.

Quesadillas are simple to make and take only a few minutes. We add mushrooms to these to make them a more complete meal. They can be a quick snack or, with a salad or soup, a full meal.

At our house, we always make quesadillas when we’re hungry and in a hurry.

These mushroom quesadillas are a step up from the quick “plain cheese” version, but they only take about 10 minutes longer to make. As a treat, you can eat more vegetables, or at least one more green. Also, the natural flavor of mushrooms goes well with corn tacos.

How to Fill a Quesadilla

Depending on how I felt and how much energy I had, I would serve these with soup from my freezer or a big green salad. They are also a good quick snack.

Steps to Get Ready!

You can cook the mushrooms and cut the cheese ahead of time and put them in separate plates. When you’re ready to make the quesadillas, you can put them all together.

These can be kept in the fridge for at least one day because they are already put together and cooked. Put them on a plate, cover them with plastic wrap, put them in the fridge, and then heat them up in the microwave. Or, you can take a little more time and heat them up in a pan until they are crisp and hot.

How to speed things up even more!

Even though it’s easy to make these quesadillas, here are some ways to speed things up:

Hack #1: If you want to make these quesadillas quickly, buy cheese and mushrooms that have already been cut up. You’ll have to pay a little more, but I think your time is worth a few extra pennies. Still, the food tastes good!

Hack #2: If you have a pancake pan, you can make several pancakes at once and feed everyone at once.

Using a microwave or stove to cook?

You can put these quesadillas together and cook them in the microwave until the cheese melts, but I like the crispy ends of melted cheese that come from cooking them on top of the stove. Let’s be honest: the fried parts are the best.

But it’s easier to use the microwave than a pan on the stove to heat up leftovers.

How to Help Many People

If you want to serve all of your quesadillas at once, set the oven to 300oF. Place the already-made quesadillas in a single layer on a baking sheet. Place them in the oven to keep them warm while you make more.

You can also make them into pancakes. Pass the one you just made to the first person in line while it’s still hot, and then make another one.

Quesadillas with cheese and mushrooms that are crunchy.


10 mins

SERVINGS 5 quesadillas


2 tablespoons olive oil
1 pound of cremini, button, wild, or a mixture of all three mushrooms, cut into thick slices
1 clove of garlic, chopped 1/2 bunch of onions, sliced very thin
1/4 teaspoon salt
1/8 teaspoon of ground black pepper
1 1/2 cups (about 6 ounces) of chopped cheddar, Monterey Jack, or a combination of the two. A small handful of fresh cilantro leaves.
10 6-inch corn tacos
To Help:

Salsa Jalapeño peppers


To cook the mushrooms, heat the oil until it shimmers in a large pan on medium-high heat. Add the mushrooms to the pan and cook for 5 minutes, turning them every so often, or until they give off some of their water.

Add the garlic and scallions to the pan and cook for another 2 to 4 minutes, or until the garlic smells good and the scallions become soft. We add salt and pepper.

Put together the quesadillas and cook them:

Put the pan on a medium heat after it has been cleaned. (You can also heat up an electric griddle or put a pancake griddle over the heat.)

Once the pan is hot, put a tortilla in it and top it with 2 tablespoons of cheese and 2 tablespoons of mushrooms. Add two more tablespoons of cheese and cilantro leaves to the top. On top of that, place another tortilla and lightly press down.

Cook each side for about a minute, or until the cheese starts to melt. Flip the quesadilla over with a large spatula and cook for another 30 seconds, or until the cheese melts and the tortillas have a few brown spots and are lightly toasted. Repeat with the rest of the tortillas, cheese, and filling.

Alternate Microwave Method: Put the quesadillas together in the same way as above. Place on a plate and heat for about a minute, or until the cheese melts. Split in half. (Your quesadillas will be softer and less crunchy.)


Cut each quesadilla into four pieces as soon as it’s done cooking and serve it while it’s still hot.

If you would rather make and serve all of the quesadillas at once: When each quesadilla is done, put it on a baking sheet and put it in a 300°F oven to keep it warm while you cook the rest. Serve the tortillas in the middle of the table on a plate with salsa and, if you want, jalapenos that have been cut into thin slices.




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