Open-Faced Mushroom Chile Quesadillas have only 5 ingredients, can be made in about 10 minutes, and are quite versatile
These Open-Faced Mushroom Chile Quesadillas are very quick as well as quite tasty – and you can create lots of variations on them. I happened to have lots of mushrooms, so I’m experimenting with them now. Of course, I always have lots of chiles. In this case, I specifically added garlic into the sautee – garlic, chiles and mushrooms turn out to be quite complementary. Can’t really go wrong with that.
I was aiming for something between lunch and a snack – not as filling as a regular quesadilla. Typically I use 8-inch flour tortillas and make regular 2-tortilla quesadillas; they hold up well and are at least a full meal (if not for two people). Here I used just a 6-inch corn tortilla. They are generally thinner than flour tortillas; they also are a bit floppier and harder to cut. (I nearly always use my pizza cutter.) But these quesadillas are also very tasty and satisfying, easy to pig out on.
Once I started making them, I could see how versatile they are. You can roll them up and you have taquitos. Fill them with shredded lettuce before rolling, or lettuce and sour cream. Perhaps you’d like to add chopped tomatoes. The possibilities are endless.
The main point here is that the combination of mushrooms, chiles and garlic is a yummy start to either a simple open-faced quesadilla or something much more elaborate. You can look forward to lots more related recipes – I have lots of mushrooms! Hope you like this one!
- 2 cups fresh mushrooms, sliced
- 2 cloves garlic, pressed
- ½ cup diced green chiles
- 1 tbsp butter
- 1 cup shredded cheddar cheese
- 2 6-inch corn tortillas
- Place first 4 ingredients into a small or medium skillet.
- Cover and cook over medium heat, stirring occasionally, until soft - about 5-8 minutes. Then remove from heat.
- Place tortillas on plates. Spread the cheese evenly on each, setting about 2 tbsp aside for topping.
- Evenly spread the mushroom mixture over the cheese, then sprinkle a tbsp of cheese on the middle of each.
- Microwave for 30 seconds, or heat in 400 degree oven for 3-4 mijnutes.
- Cut into wedges, serve, and enjoy!
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