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Mushroom & Fontina Quesadillas

Mushroom & Fontina Quesadillas

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You all know how to make a quesadilla, but sometimes it’s fun to change up the fillings. Black beans and salsa can’t always have all the fun!

Mushroom & Fontina Quesadillas
Yields: 2 servings

-2 tbsp. olive oil
-1 small white onion, thinly sliced
-1 tbsp. granulated sugar
-8 white button mushrooms, sliced
-Cumin powder
-Salt and black pepper, to taste
-2 tortillas (I used Trader Joe’s Habanero Lime Flour Tortillas, but whole wheat would work well, too)
-1 ½ cups arugula
-1/2 cup shredded fontina cheese
-Canola oil cooking spray

1.) In a large sauté pan, heat olive oil over medium heat. Add onions, and cook for 2 minutes. Add sugar, stir, and cook for 7-10 minutes more, or until onions turn translucent and begin to caramelize. (If onions begin to brown, lower heat).
2.) Place onions on a plate and set aside. In the same sauté pan, add mushrooms and cook over medium heat until mushrooms begin to brown and release their juices (about 5-6 minutes). Feel free to add more olive oil if necessary.
3.) Turn off heat and add onions back to the pan. Season onions and mushrooms with cumin, cayenne, salt and pepper.
4.) Spoon mushroom and onion mixture evenly across half of both tortillas. Top with an even amount of arugula and cheese, and fold tortilla over. Spray a frying pan with cooking spray, and place over medium heat. Cook both quesadillas until brown on one side (about 2 minutes), then flip to let the other side brown.

Mushroom & Fontina Quesadillas - Recipes

Quesadillas are one of the easiest and most versatile meals you can make. You can pretty much stuff anything between two tortillas and it will be delicious. The best part of a quesadilla is that it’s always filled with gooey, melted cheese and this recipe definitely has that part covered. Although most of the quesadillas that we make are on Saturdays when we’re desperate for a lunch idea, this new quesadilla was a tasty change from our cheese/jalapeno combo and was hearty enough for a dinner.

As you can see by the title, this meal is meatless. If you’re looking for some extra protein, I think some grilled chicken sliced thinly would work nicely with the other flavors. We had leftover spinach, cheese and mushrooms, so I kept them separate for the next meal. I think the quesadillas would end up too soggy if you made them ahead, because the spinach and mushrooms create a lot of extra moisture.

Mushroom, Fontina and Spinach Quesadillas (serves 6)

3 Tbs butter
16 ounces, weight white or cremini mushrooms, sliced
1/3 cup red wine
3 Tbs red wine (additional)
salt and pepper, to taste
1 bag fresh baby spinach
12 flour tortillas, soft taco size
8 oz fontina cheese, shredded
vegetable spray

Melt butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper and cook for 2 minutes, until lightly browned around the edges. Add red wine and continue to cook for 6-8 minutes, until liquid has evaporated. Remove mushrooms from skillet and set aside.

Add remaining Tbs of butter and 3 Tbs of wine to skillet and adjust heat to low. Add spinach and sprinkle with salt and pepper. Cook until spinach wilts, about 2-3 minutes. Remove from skillet and set aside.

Wipe out skillet and spray with vegetable spray and adjust heat to medium-high. To assemble quesadillas, lay a tortilla down in the skillet and sprinkle with a little bit of fontina. Top with mushrooms and spinach and an extra sprinkle of cheese. Lay another tortilla on top and press down lightly. Let cook until it’s slightly browned on the first side, then carefully flip and brown on the second side. Move quesadilla to a plate and repeat with remaining tortilla. Serve immediately with salsa.

Mushroom and Fontina Crostini

Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.

Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.

Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.

Portabello Mushroom Quesadillas

Like white shoes and bathing suit diets, the first hint of warm weather inevitably is accompanied by a bumper harvest of barbecue cookbooks. But when you get right down to it, grilling is cooking at its most elemental: man, meat and fire. Anything else is elaboration.

After more than 60 years of barbecue books, can there really be anything new to say?

Depends on what you mean by “new.” Certainly each grill guy who writes a book (and they are almost universally guys), tries to find his own twist on the subject--his own approach and, of course, his own set of recipes. But basically, almost all barbecue cookbooks proceed down the same path, at about the same pace. The form is as ritualized as any detective novel.

First there’s the equipment. Ahhh yes, the equipment would grilling truly be as attractive without it? In the old days, this revolved around the do-it-yourself building of backyard barbecue pits. Today, it’s arguments about “gas vs. charcoal” and discussions of thousand-dollar grills and talking barbecue forks.

What is believed to be the first barbecue cookbook was published by Sunset magazine in 1938. Bound in board (literally, the cover is a very he-man plank), it is half project book, half cookbook. Or, as they put it then, “barbe-construction” and “barbe-cookery.” The latter was written by the late Virginia Rich, more famous recently for her series of culinary murder mysteries featuring a sleuthing chef.

The coolest part of this book is the construction plans. This was a time when “do-it-yourself” consisted of far more than merely changing light bulbs. Real men, it seems, were adept at everything from digging pits to pouring cement and laying brick. (Or maybe they weren’t but wanted to think they were. Wasn’t there an “I Love Lucy” episode about Ricky and Fred building a barbecue?)

Make no mistake about it, some of these projects amount to major remodeling, the backyard barbecue equivalents of the Taj Mahal. “Plan 13" is for a “barbecue, oven, fireplace, sink, cupboards and work surfaces” and is more than 16 feet wide (it calls for 2,100 bricks, the plan advises helpfully). You can’t help but wonder how many of these were converted to planters during the 1970s.

Today’s barbecue cookbooks aim a bit lower. Even something as detailed as Cook’s Illustrated magazine--in its new book--limits itself to electric and chimney starters, hardwood charcoal and tongs. Instead of do-it-yourself know-how, today’s books seem to focus more on “spend-it-yourself.” Most have at least something about those gleaming, stainless steel $3,000 mega-grills.

Sometimes in grill books the food even seems secondary. Usually, there’s a selection of “foolproof” basic recipes followed by an increasingly more complicated series of rubs, marinades and sauces, culminating in dishes where--whatever the generation--the fact that they’re cooked on the barbecue seems to be almost secondary.

From today’s vantage point, the food in the 1938 Sunset book is pretty basic stuff. There’s an interesting-sounding barbecue sauce, but it’s probably most notable for its mangling of names. Veal “sati” is easy enough to figure out, but it takes some puzzling to decipher “passoli” (hint: it’s Mexican, not Italian, and it’s made with hominy).

The first major revision of this book came in 1950. Quite a lot had changed in the world during the intervening 12 years, and that is amply reflected in the recipe selection. This is an almost startlingly sophisticated book--a sure antidote for anyone who insists that the 1950s were a dead time in American cuisine. An early version of Korean bulgogi , sophisticated French herbal butters, broiled wild mallard duck and a whole tuna pit-cooked on banana leaves are just a few of the recipes.

Of course, with grilling, the simple things are almost always the best. That’s true with this book as well. If you can find a copy, it’s worth it just to gaze mournfully at the pictures of the different cuts of meat and remember when “well-marbled” referred to something other than a fancy new countertop.

The meat is the only thing that’s leaner about this year’s crop of grilling books. We’ve sorted through the most recent--including from the last several years--and highlighted these we think are especially worth mention.

“How to Grill” by Steven Raichlen ( Workman, $19.95 2001)

As he taught cooking classes in the heart of barbecue country, Raichlen discovered a strange phenomenon: Students were peppering him with questions about grilling, and once they opened up, even some of the hard-core guys were asking basic questions. So was born Raichlen’s picture-filled primer on grilling, which covers a variety of techniques--from setting up charcoal grills for smoking to preparing lobster for grilling.

Raichlen, who also wrote the recipe-filled “Barbecue! Bible” (Workman, $19.95) and a follow-up book on sauces and rubs, takes a modern-guy sort of tone here. To help you decide gas vs. charcoal, he starts by asking “Are you process-or result-oriented?” Yet among the 150 straightforward recipes is one for barbecued whole pig, undoubtedly appealing to run-of-the-mill grillers, but also to the sorts of weekend barbecue warriors who’ll drive miles in search of custom butchers.

The nifty photos are the best part about “How to Grill.” Packaged with big type and colorful boxes of tips, they make the book seem quite handy. That the recipes, such as Brazilian Coconut Shrimp Kebabs, sound good is almost secondary. The only slightly glaring part of all this is that color photos look a bit unappetizing on the book’s white pages. But no doubt the pages soon will be splattered, as any good cookbook’s should be.

“Weber’s Big Book of Grilling” by Jamie Purviance and Sandra S. McRae (Chronicle Books, $22.95 2001)

After taking barbecuing to new heights a few years ago with “Weber’s Art of the Grill” (see below), the grill-maker has gone more down-home. It’s latest recipe epic, a hefty, softbound book, has a recipe for every day of the year. The “Big Book” is more fun, from its slightly silly tone (“In the beginning, there was fire, and it was good”) to old black-and-white photos of guys standing around grills in sport shirts.

But the book’s recipes are also really good. They’re not so complicated that you spend more time prepping than grilling, nor so simple that you can’t serve something such as Simple Salmon Marinade to guests (1/4 cup extra-virgin olive oil, 1/4 cup soy sauce, 1/4 cup Dijon mustard, 3 tablespoons prepared horseradish, 2 tablespoons light brown sugar, 1 teaspoon rice vinegar. Marinate the salmon in all but 1/3 cup of marinade about 30 minutes brush the rest on while grilling).

The Tia Maria Skirt Steak won praise from our steak fans, while Tequila Shrimp was another winner. In fact, flipping through the pages, few recipes-if any--sound unappealing, and that’s pretty unusual in a cookbook today.

‘Barbecues 101" by Rick Rodgers (Broadway, $15 2001)

In previous books, Rodgers has talked turkey (“Thanksgiving 101") and the holidays (“Christmas 101"), and now he takes on the freshmen barbecue class. Although his slim, picture-less book is nowhere near the size of Raichlen’s “How to Grill,” it still has good information. You just have to rely on words rather than pictures and graphics to get you through.

The usual topics are covered: gas vs. charcoal, smoking, grilling safety. Then Rodgers takes us to his recipes, starting with some sauces you can slap on, such as Napa Red Wine Marinade and Bangkok Lemongrass Marinade, and eventually getting to the big stuff, Grilled Steak 101. (There’s also Grilled Burgers 101, Grilled Pork Chops 101, BBQ Chicken 101--you get the idea--as well as more advanced numbers.)

Though probably a book more for the novice, even old grill hands might find a recipe or two, such as the Portobello Mushroom Quesadillas. They were good, though--come to think of it--an old grill-hand might not do mushrooms.

“The Best Recipe Grilling & Barbecue” by the editors of Cook’s Illustrated magazine (Boston Common Press, $29.95 2001)

Combine Consumer Reports with a cookbook and you’ll get this big book from the folks at Cook’s Illustrated, a magazine known for its painstaking attention to every possible food preparation detail. “We lit more than 5,000 fires to find the absolute best way to grill,” the cover says of its 400 “exhaustively” tested recipes, from grilled bruschetta and pizza to charcoal-grilled squid. But before the recipes come somewhat exhaustive descriptions, such as 3 1/2 pages on grilling burgers and five pages talking chicken.

Of course some cookbooks might just lay it out there--burgers are best made with 20%-fat ground beef. Not so Cook’s, which editor and publisher Chris Kimball says in the book’s introduction is almost “plodding” when it comes to recipe development. Here we’re given how this decision was arrived at (which includes the final thought that you should grind your own meat), detailed in 22 paragraphs.

The idea, Kimball writes, is that once you’ve mastered the book’s techniques, when you pop open that beer and stand around the grill, you’ll “appear the very model of the easygoing barbecue chef.”

“Weber’s Art of the Grill” by Jamie Purviance (Chronicle Books, $35 1999)

This big, bold book from a couple of years ago still looks good on the coffee table, and its full-page color photos will get you in the spirit to grill for guests, if nothing else. Bliss Potatoes With Sour Cream and Caviar, or Crispy Asian Duck Breasts and Soft Polenta--two of the recipes--might be a bit much for the boys on a Saturday night, but not for the grilling sophisticate.

This is more grilling as art form, the book says, which means controlling the fire, getting down some techniques and working with a good recipe. And, of course, buying an expensive book. Still, there’s good information here, and if you’ve got one of those big fancy grills, this might go well with it.

“Born to Grill: An American Celebration” by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $15.95 1998)

You can tell from this book or any of the Jamisons’ others (“Smoke and Spice” won a James Beard award) that this couple likes to cook outdoors. In every recipe, they like to “fire up the grill.” Their recipes are somewhat creative and have the sound of those from folks who like to eat (Banana-Glazed Butterflied Pork Chops, Garlic and Guac Burger, Bourbon Turkey Breast Filets, Cinnamon Chicken With Crunchy Cashew Relish).

There also are bits on grilling principles, wood chips and chunks, and gas and charcoal grills. While this may not be the best first grill book (no chicken breast 101 here), it’s a nice one to add to any collection.

Mixed mushroom quesadillas

Every taco stand in Mexico will sell quesadillas, most often eaten for breakfast or dinner.



Skill level

Bring the taste of Mexico into your home with these mushroom quesadillas (known in Mexico as ' champignon quesadillas').


  • 2 tbsp olive oil
  • 2 French shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 400 g (14 oz) mixed mushroom (such as portobello, brown, king, porcini, oyster, button, shimeji), sliced
  • 2 jalapeno chillies, finely chopped
  • ½ tsp sea salt flakes
  • ¼ tsp freshly ground pepper
  • 8 soft corn tortillas, taco size
  • 1 cup grated cheese such as queso fresco, mozzarella, fontina, cotija or parmesan
  • ⅓ cup coriander leaves, finely chopped, plus extra to garnish

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.

2. In a large mixing bowl combine the olive oil, shallots, garlic, mushrooms, chillies, salt and pepper.

3. Cook on the hotplate, turning and stirring regularly, for 5–6 minutes, until the mushrooms and shallots become soft and begin to caramelise. Remove from the heat and set aside to cool slightly.

4. Top four tortillas with the mushroom mixture. Scatter the cheese and coriander over and top with a second tortilla. Place onto the hotplate and cook on both sides until golden brown and the cheese is melted.

5. Slice each quesadilla into quarters, garnish with coriander and serve immediately.

Quesadillas can be made from 1 tortilla folded in half to make a half-moon, or 2 tortillas filled to make a circle as described above. The half-moon shapes are great for kids as the fold reduces spillage.

Recipe from
Feed The Man Meat (Smith Street Books).

Three-Cheese Quesadillas with Garlic Butter

When I was in college, I discovered that quesadillas were pretty much the perfect food. They were easy to make, cheap, and best of all, oozing with melted cheese, which I craved, particularly when final exams rolled around. My college version of a quesadilla was soft and floppy because I cooked it in a microwave. But I’ve since discovered a few simple tricks that make quesadillas golden, crisp, and completely irresistible.

Use a nonstick skillet. The best quesadilla is one with a perfectly crisp tortilla, a texture that comes from pan-cooking. I like using a nonstick skillet, which will turn out perfectly golden quesadillas every time. (A well-seasoned cast-iron skillet will work well, too.) Be sure to cover the quesadillas during the first half of cooking, which ensures that the cheese melts and the filling heats through.

The filling should be cheesy, but don’t limit yourself to just one cheese. A combination like the one in the Three-Cheese Quesadillas is as good as it gets. Grating the cheese will yield better results, as it melts faster, which means you’re less likely to burn the tortilla before the filling is heated through.

tip: Grate the cheese to help it melt quickly.

For a snack-time quesadilla, I use cheese plus one or two other ingredients to keep it from becoming too filling, but if I’m having quesadillas as a meal, I go to town, combining many ingredients. The possibilities are limitless, so feel free to experiment.

tip: Fold to encase the filling and keep the ingredients from overflowing.

Stick to flour tortillas. Flour tortillas are more pliable than corn tortillas, so they’re easier to fold once filled. Also, size matters. Nine-or ten-inch tortillas, sometimes labeled “burrito size,” are small enough to flip easily in the pan but large enough to make into a meal or cut into appetizer-size portions.

tip: Use 9- or 10- inch flour tortillas, often labeled “burrito size.”

Use butter, not oil. Rather than cooking quesadillas in oil, I spread butter on the tortillas for a richer flavor. As a rule, I use salted butter, which provides the best flavor boost. But sometimes I mix the butter with a little grated hard cheese, and in that case, I use unsalted butter so the quesadilla doesn’t get too salty.

tip: Spread butter on the outside of the tortillas to add flavor.

Do ahead:

You can assemble the Mushroom & Fontina Quesadillas and Three-Cheese Quesadillas about 2 hours before cooking the Mozzarella, Tomato & Basil version can be made 30 minutes ahead. Lay the quesadillas in one layer on a baking sheet lined with parchment, cover with plastic, and refrigerate.

Above: Three-Cheese Quesadillas with Garlic Butter. At right: Mozzarella, Tomato & Basil Quesadillas with Parmesan Crust

Creating your own quesadillas

The best base cheeses for quesadillas are good melters—those that are relatively high in moisture, rather than drier, aged ones. Fresh cheeses like ricotta and goat cheese also work well in combination with melting cheeses. Once you’ve chosen your cheeses, try adding some of the other ingredients here. (Remember that raw seafood and meat must be cooked before becoming part of the filling.)


Great recipe but too salty for my licking. With all that cheese there is no need to add salt.

My notes: I used extra large eggs, 1 cup half and half, 6 ounces of shiitakes, and the remainder cremini and white mushrooms and 6 ounces of fontina. I used a premade deep dish pie crust and some of the filling oozed out. I only prebaked the crust for 10 minutes and that was plenty. Also, didn't see to cool the mushrooms and that didn't seem to matter. This was good but a little on the bland side plus the nutmeg gave it a slightly wierd taste. It only sat for 20 minutes and that seemed enough and we did enjoy it!

So annoyed with this recipe. Baked the crust as directed but it shrank down and when I added the ingredients they overtopped the crust, and ran between the crust and the pie pan. Better advice is to line the crust with foil and fill with rice.

Simple and delicious. I used a pre-made puff pastry crust, sweet onion (instead of shallots), thyme (not nutmeg) and less cheese, based on what I had on hand.

This is delicious! I made the crust from scratch, however. So good!

delicious! have made many times, i make it as is (except 1/2 milk, 1/2 light cream- whatever i have on hand) , also fresh nutmeg. i often cook the mushrooms and shallots the day before and just leave a room temp a bit before adding to eggs.

I make this over and over again! Delish! Perfect as is.

Made for Easter brunch and everyone loved. Super good. Will make many many more times.

I can't think of many things I love more than quiche. Great recipe and I love Fontina cheese. Fontinas really differ between manufacturers so it might be good to try a couple before putting it in you quiche. I always use grated nutmeg too. This really makes a difference. For those who don't like Fontina, I have used a good Baby Swiss in the past for my Quiche Lorraine that works especially well. Quiche is supposed to have delicate flavors and not be bombarded with a lot of herbs and spices. I use them sparingly especially with mushrooms so I can enjoy their flavor. Also, I don't care what one cooks, it needs enough salt to brings out the flavors of the other ingredients. : )

Great flavors and easy enough to make. Will definitely make this again. Followed directions exactly and it came out perfect.

My husband and I loved this quiche. Easy and yummy. Made it exactly as written.

I followed the recipie exactly. I tried to eat one piece and ended up throwing the whole quiche out. Weird texture and very little flavor and I don't have a texture issue and I love mushrooms. Really disappointing.

Absolutely delicious! It is very rich, though, so I just paired it with greens with a simple vinaigrette. I agree with others that you should watch how long you bake the crust, as mine also cooked more quickly than expected.

Delicious recipe. Here are my notes on it. First, I am always surprised when good cooks use store bought crusts. It is so easy and much healthier to make your own. I use canola oil and roll onto waxed paper, it is mess free and the crust is so delicate and flakey. I added cracked pepper and fresh rosemary to the dough and it was a nice addition to the quiche. With the quiche, I used fat free 1/2 and 1/2, and skim milk and it was just fine. It made a wonderful Saturday Night meal on a bitter cold Valentine's day (night) My husband interrupted dinner conversation several times to tell me what a wonderful meal it was. I give it four Hearts. I mean four forks.

So delicious. We have made this several times. It has a really good earthy and nutty flavor. Perfect for a cozy meal on a chilly night with your boo.

Added cheddar (handful) and baked at 350 for 50 min Let rest for 15 min-came out great

WAY too cheesy - proportions are off, not enough eggs/milk ratio to cheese. Also, cooking for 45 min at 325 did not allow enough time for this to bake through. A perfect quiche recipe is:

Would make this again. I added steamed broccoli and a couple of dashes of hot sauce.

Excellent earthy flavor. My only comment would be to watch the cooking of the crust. Mine only took about 13 minutes to brown. Would follow other readers suggestions next time and add garlic and basil.

I thought this was way too rich. I made a scratch crust but otherwise followed the recipe. Too much cheese, too much nutmeg, needed something to cut the richness. Will not make again.

Very good, we would make this again! I ate the leftovers for several days until we finished it.

i enjoy just how this recipe looks i eaten it before with my children most of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you all you could should this its very tasty

I love quiche, and this one is quite good. The consistency seemed off to me, but it might have been my oven. I'm going to keep the recipe but play around with the batter part of the recipe. I also added 1t minced garlic to the saute, which everyone liked.

This was my first time making a quiche, and though I really liked it, I felt it wasn't quite done enough and the crust just disappeared into the quiche except for the top edges. Hubby didn't like it because of the shallots (he's not a fan anyhow, but said they were overpowering to him in this one). It's very rich, a meal in itself easily.

I found this recipe in the book. It was such a great help. The ingredients were easy to find. Its definately a good idea for an evening meal.

Step by step instructions:

STEP 1: Prepare your ingredients: shred the cheese on the large holes of a box grater. Cut the onions and mushrooms into thick slices, about 1/4-inch (7mm).

STEP 2: Cook the mushrooms: heat 1.5 tablespoons of oil/clarified butter in a large frying pan over high heat. Add the mushrooms and don’t stir for about 2 minutes or until the mushrooms are browned at the bottom, then cook, stirring from time to time, until mushrooms are soft and browned (it will take about 10 minutes).

I’ve made this dish many times so I cook the mushrooms and onion simultaneously in two pans, but if you’re not experienced, cook the mushroom first, then the onions.

STEP 3: Cook the onions: heat 1.5 tablespoons of clarified butter/oil in a medium pot over medium heat, add the onions. Cook them for about 20 minutes, stirring from time to time, making sure they are not burning, until they are lightly caramelized – this means they are soft and lightly golden in color.

Note: to fully caramelize the onions you would need to cook them for 45-60 minutes, but since the onions are not a star of this dish like they are in onion soup, we can cook them just 20 minutes. They have so much flavor anyway!

STEP 4: Make the filling: simply combine sauteed mushrooms, onions, and shredded cheese. Season with salt and pepper to taste (the cheese is already a bit salty).

STEP 5: Cook quesadillas:

Place some of the filling on a half of a tortilla. Fold the tortilla in half.

Cook the quesadilla in a pan on both sides until golden. You can cook it in a dry pan or with a small amount of oil for a more crispy and delicious quesadilla. Heat about 2 teaspoons of oil in a frying pan over medium heat, when hot add the quesadillas, move with them a couple of times making sure they are not sticking to the pan. Cook them until golden on both sides and the cheese is melted.

Take the quesadillas off the pan and sprinkle lightly with salt.

Cut into two or four parts (depending on the size of quesadillas) and serve.

Crispy Mushroom and Greens Quesadilla

Cook time 12 minutes to 18 minutes

  • shellfish-free
  • low-carb
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 361
  • Fat 24.7 g (37.9%)
  • Saturated 11.5 g (57.6%)
  • Carbs 18.4 g (6.1%)
  • Fiber 1.9 g (7.4%)
  • Sugars 3.2 g
  • Protein 17.8 g (35.6%)
  • Sodium 555.0 mg (23.1%)


leafy greens (2 big handfuls), such as spinach, kale, baby kale, or mustard greens, stripped from tough stems if needed

melting cheese, such as cheddar, Monterey Jack, Colby-Jack, or fontina, shredded (about 2 cups)

canola or vegetable oil, plus more for the pan

(8- to 10-inch) burrito-size flour tortillas


Thinly slice 8 ounces cremini mushrooms. Finely chop 1 medium shallot. Coarsely chop 2 ounces leafy greens. Shred 8 ounces cheese (about 2 cups).

Heat 1 tablespoon canola or vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add the mushrooms and shallot and cook until they release their moisture and are golden-brown, 9 to 11 minutes. Stir in the greens, season with 1/2 teaspoon kosher salt, and toss until the greens are wilted, 1 to 2 minutes. Transfer the vegetables to a medium bowl and let cool slightly, about 1 minute. Add 1 1/2 cups of the cheese and toss to combine.

Place 2 flour tortillas on a work surface. Divide the vegetable mixture between the tortillas and arrange over half of each tortilla, leaving a 1/2-inch border from the edge. Fold each tortilla in half over the filling.

Wipe out the pan and brush with a thin layer of oil. Return to medium-high heat and sprinkle 1/4 cup of the cheese into the pan. Add the quesadillas to the pan and cook until the cheese in the filling is partially melted and the cheese outside of the tortilla is golden-brown, 1 to 2 minutes.

Transfer the quesadillas back to the cutting board. Sprinkle the remaining 1/4 cup cheese into the pan, then return the quesadillas to the pan, toasted-side-up. Cook until the cheese on the second side is golden-brown, 1 to 2 minutes.

Transfer the quesadillas to the cutting board and cut each 4 wedges.

Recipe Notes

Make ahead: The vegetables can be cooked and cheese shredded up to 2 days in advance. Heat the vegetables in the pan before assembling the quesadillas. Store separately in airtight containers in the refrigerator.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

Watch the video: Pasta Shells in Fontina Cheese and Mushroom Sauce (July 2022).


  1. Oengus

    the incomparable theme ...

  2. Saunders

    you are not mistaken

  3. Cornelio

    Yes you are talented

  4. Mile

    It doesn't come close to me. Are there other variants?

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