This quesadilla recipes brings all the flavor with no animal protein!
This no-brainer mushroom quesadillas recipe will be a hit with everyone, especially vegetarians who still want all the flavor but no animal protein. This authentic Mexican favorite is a super traditional dish for any time of day. Be sure to add some epazote, and if you're brave enough, I also double dare you to add serrano peppers in the filling!
If you like this recipe, don't forget to try these avocado tacos next time you want to go meatless!
12oz. mushrooms (use a mix of mushrooms such as cremini, portobello, shiitake, and oyster), trimmed and thinly sliced
3/4cup white onion finely chopped
3cloves garlic finely chopped
2 serrano chiles trimmed, seeded, cored, and finely chopped
In a medium bowl, mix the mushrooms, onion, garlic, and chiles until well combined.
Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes.
Divide the cheese among the tortillas, spreading a portion over half of each tortilla. Leave a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about 3 minutes per side.
Serve immediately, with sour cream and salsa verde on the side.