Mushroom Quesadilla

Joe’s Mushroom Quesadilla – makes two quesadillas

This mushroom quesadilla is a wonderful tasty and healthy meal. Prep time and cooking is speedy.


  • 8 oz of Cremini mushrooms sliced thinly
  • 2 flour tortillas or corn tortillas
  • Salt to taste
  • Olive oil – 1 to 2 Tablespoons
  • 1 or 2 Garlic cloves depending on how much you like garlic. Chop or put through a garlic press.
  • Handful of chives from the garden, sliced about ½ inch long or sub scallions.
  • Monterey Cheese 3 to 5 oz – sub cheddar or other cheese
  • Cilantro – Tablespoon
  • Spices – Cumin, Mexican oregano, coriander, paprika – ¼ teaspoon of each 
  • Butter – 1 tablespoon
  • Hot Sauce – (optional)


  • Sauté the mushrooms, then add the garlic. Add the spices which I I mix and grind in my molcajete. Mix all together and then add a tablespoon of butter to meld the ingredients.
  • Use a cast iron pan if you have one and coat with oil.  You can fold two tortillas side by side. Fill each tortilla with the cheese and chives. Add the mushrooms and spices. 
  • Turn the tortillas over when the bottom looks browned – use a spatula to flip. Optional: Hot sauce of choice to top of the tortilla. Cilantro and Crème Fraiche as a topping. Cut the quesadilla like a pizza, into handheld pieces. 

Have the mushroom quesadilla with a Spanish Tempranillo wine from the Rioja wine region.

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