Mushroom Garlic Quesadilla is an easy, versatile, yummy appetizer or even main dish. Simple ingredients, never-fail, and a tad unusual – rather elegant
Y’know? Quesadillas are as versatile as sandwiches. Actually they are a kind of sandwich – just with tortillas instead of bread. But I think they can be much more elegant and make great appetizers.
This is a yummy combination of mushrooms, garlic and chiles sauteed in butter and cooked up between two tortillas and shredded cheese. I ate the whole thing for breakfast. It is not low-cal. It occurred to me that this exact recipe would also make a great omelette – just cook up 2-3 beaten eggs in a skillet, top with shredded cheese and the mushroom mixture, and fold over.
You can also make the filling ahead of time and refrigerate it for up to a few days. To make the quesadilla, just heat in the microwave, then assemble the quesadilla in a large skillet, and cook on both sides till cheese is fully melted and tortilla is starting to brown.
So easy and so versatile. Hope you like it!
- 1 tbsp butter
- 1 8 oz package mushrooms, sliced
- 1 clove garlic, minced (1/2 tsp)
- ¼ cup diced green chiles
- 2 cups shredded cheddar/jack blend cheese
- 8 6-8 inch tortillas
- ¼ cup chopped fresh basil
- optional: chopped lettuce, sour cream, avocado, chopped tomatoes
- Sautee mushrooms in butter over medium heat, covered, stirring occasionally, until fully soft, about 5 minutes.
- Stir in garlic and green chiles and cook another 2 minutes. Dump into a bowl and set aside.
- In a quesadilla maker or large dry skillet, place a tortilla, spread with ¼ cup cheese, spread about ¼ of the mushroom filling, sprinkle ¼ of basil evenly, then another layer of ¼ cup cheese, and another tortilla.
- If using a quesadilla maker, cook for about 3-5 minutes or until tortilla is lightly browned and cheese fully melted, then remove onto a platter. If using a skillet, cook over medium heat about 3-5 minutes, till cheese is melted; then flip over and cook other side for 3-5 minutes until starting to lightly brown, then place on a serving platter.
- Repeat for remaining 3 quesadillas. If they cool off too much, you can microwave each for 30 sec to 1 minute and serve
- Cut into 6 wedges and serve with lettuce, sour cream, avocado if desired. Enjoy!
Y'know? Quesadillas are as versatile as sandwiches. Actually they are a kind of sandwich - just with tortillas instead of bread. But I think they can be much more elegant and make great appetizers.
This is a yummy combination of mushrooms, garlic and chiles sauteed in butter and cooked up between two tortillas and shredded cheese. I ate the whole thing for breakfast. It is not low-cal. It occurred to me that this exact recipe would also make a great omelette - just cook up 2-3 beaten eggs in a skillet, top with shredded cheese and the mushroom mixture, and fold over.
You can also make the filling ahead of time and refrigerate it for up to a few days. To make the quesadilla, just heat in the microwave, then assemble the quesadilla in a large skillet, and cook on both sides till cheese is fully melted and tortilla is starting to brown.
So easy and so versatile. Hope you like it!
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