Mushroom Chile Red Pepper Quesadilla is a very simple quesadilla with a filling of only 4 ingredients that play off each other very well. Everybody loved this one!
This Mushroom Chile Red Pepper Quesadilla is a keeper to make over and over again. Not only does it have just 4 basic ingredients, but the balance of flavors is robust and satisfying. You can’t mess this one up no matter how hard you try.
The proportions are approximate, so you don’t have to be exact. You just scale up for different size tortillas. For the quesadilla in the photo, I used 6 inch tortillas. I cooked it in an 8-inch quesadilla maker. I used about 4-5 large mushrooms, 1/4 red bell pepper diced, scant 1/4 cup diced green chiles, and 1/2 cup sharp cheddar cheese. I nearly always put too much filling in my quesadillas and it oozes out of all sides. In this case, I had about 2-3 tbsp extra filling left in the skillet – that means this amount is about perfect for the 8 inch tortillas. So…. I’m specifying 8 inch tortillas for this recipe.
You also don’t need a quesadilla maker, but I really love them. I have 5 of them – three 8-inch ones and two 12-inch ones. If I’m using a skillet, I always use a non-stick one. To flip it over, I slide it off onto a large plate and then place the skillet upside down over the plate and quickly flip it over. Nope, I have never dropped one – but that’s a definite risk.
One thing I love about quesadillas is that tortillas freeze well, so I usually have the basic ingredients on hand and can whip up a special quesadilla without shopping. In this case, the ingredients might sound too basic, but the combination garnered rave reviews. Don’t underestimate the results you can get with simple quesadillas!
So you gotta try this one – and don’t hesitate to experiment with it. Hope you like it!
- 4-5 large mushrooms, sliced (about 1½ cups)
- ¼ red bell pepper, diced,
- ¼ cup diced green chiles
- ½ cup shredded sharp cheddar cheese
- 2 8-inch flour tortillas
- 1 tbsp butter or bacon fat
- Saute mushrooms and bell pepper until soft in the butter in a small or medium skillet over medium heat, stirring occasionally. This takes about 3-5 minutes, a bit less time if you cover it.
- Stir the green chiles into the vegetable mixture and set aside.
- Place one tortilla in a skillet or quesadilla maker; do not use any fat. Cover the tortilla with half the cheese; it might look scantily covered, but that's fine - it prevents overstuffing.
- With a spoon, place small blobs of the vegetables evenly on the tortilla. Then top with a layer of the remaining cheese. Don't worry about covering the tortilla evenly - it spreads out on its own fairly well.
- Top with the remaining tortilla and cook over medium heat until starting to brown nicely. If using a quesadilla maker, it's done. If using a skillet, slide it off onto a plate, turn the skillet upside down on the plate and flip so the uncooked side is on the skillet; then cook several more minutes to lightly brown the other side.
- Cut into 6 wedges, serve & enjoy!
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