Whoa. Harry Potters. World Cup soccers. An epic Say Yes To The Dress marathon. That was a busy weekend.
I think I need some sleep.
But before I roll out my nap mat, let’s make some quesadillas! Dig!
I absolutely adore mushrooms. They’re meaty and earthy and they remind me of the Smurfs.
I think that mushrooms are a little unexpected in a quesadilla, but they just work so well. Their simple, rustic flavor, combined with sautéed onions, some fresh chile heat, and a super-sized portion of a sharp cheese – perfection. Major.
Can you make these quesadillas during commercial breaks? Yes you can! I totally road-tested their commercial break-ability for you.
For those times when you really need to know if they’ll say yes to that dress. You totally know what I mean, don’t you? Please say that you do.
Okay, so maybe you might need two or three commercial breaks with the whole shredding of the onion thing. It’s worth it, though, because the texture of the shredded onions offers a nice contrast to the mushroom slices.
Plus, you know, you might already be weeping a little, looking at your wedding album that you busted out because you just couldn’t help yourself.
So now is definitely a good time for some onion shredding.
Pretty.
Yummy.
Smelling so good that you’ll have no choice but to say yes to the quesadilla.
Please note that these are like Mushroom Quesadillas Plus. Just a tad gordo. But they flatten out when you bake them, I promise. Plus you can cut them into fourths and enjoy or serve them as quesadilla bites. Attempt to preserve some dignity. Between the tears streaming down your face and the cheese strings on your chin. Yikes.
How can you say no to that?
Or that??
Seriously?!? Just say yes. Say yes to the cheesy mushroom quesadillas.
Mushroom Quesadillas
4 c. mushrooms, sliced (I opted for 3.5 oz. shiitake mushrooms, 4 oz. baby bella mushrooms, and 4 oz. white button mushrooms. You may select another combination of mushrooms, or you could even choose to go with chanterelles or cremini mushrooms, just don’t skimp on the mushrooms! Please see below for further notes on mushroom preparation.)
2 c. Chihuahua cheese, grated (You may substitute a medium-sharp cheddar cheese for Chihuahua cheese.)
3/4 c. white onion, shredded
1/2 c. red or green jalapeños, minced
1/4 c. + 1 tbsp. canola oil (You may use any light oil here.)
1 tsp. salt
1 tsp. cumin, ground
8- 4-5″ corn tortillas
Preheat oven to 350°.
To prepare the onion, peel and remove the outer layers and one root end. Using the remaining root end to hold the onion together, shred the onion. Remove the remaining root end and set aside.
To prepare the mushrooms, wipe their exteriors clean with a clean, dry cloth (this is how I opt to prepare mushrooms, if you are super nervous about germs, feel free to wash and dry them). Stand the mushrooms on their cap tops and slice them through, including the stem. Discard the rounded ends of each mushroom (again, this is how I choose to prepare mushrooms, but you may opt to remove the stems and retain the rounded edges).
To prepare the jalapeños, remove the rounded bottoms and stems of each chile. Chop to a fine mince, retaining the seeds and inner membrane.
Meanwhile, heat a tablespoon of oil over medium heat in a large sauté pan. Sauté the onions for approximately 5 minutes or until golden, softened and fragrant. Add the remaining oil and mushrooms to the pan and sauté for an additional 5 minutes, stirring often. Remove the cooked mushrooms and onion to a large bowl and toss with the minced chile, cumin and salt.
Assemble the quesadillas by placing four tortillas on a parchment-lined baking sheet. Distribute the quesadilla filling among the four tortillas and then do the same with the cheese. Take your four remaining tortillas and top the quesadillas, pressing firmly to create compact pies.
Bake the quesadillas for 10 minutes and then carefully flip them. Bake for another 10-12 minutes or until the cheese (some of which will likely have oozed out of the sides of the quesadillas – don’t panic! – totally normal) is bubbling and golden. Slice carefully and serve immediately.
YIELD: 4 quesadillas
These look amazing! I LOVE mushrooms. My problem is that i do not love jalapenos! Would subbing green bell pepper suffice? Any other suggestions.. Thank you!
Kelly
Kelly, you can absolutely substitute green bell pepper or even poblano chiles for the jalapenos in this recipe. I like the different texture and, of course, the heat that jalapenos provide in this dish, especially since the mushrooms are so meaty and mild. Either green bell peppers or poblano chile peppers would be an excellent alternative to the jalapeno. Let me know how it turns out!
I love love mushrooms! These look spectacular!
I love mushrooms but I’ve never added them to a quesadilla before. It looks fantastic! I can’t wait to make this. Thanks for the great post!
Oh my goodness, this is unlike any quesadilla I have ever seen before!! So many mushrooms! So much cheese!!! YUM!
- Brittany
These look sooooooo good. The Top 9 Spot was no surprise. Beautiful photos too!
I never thought of putting mushrooms in a quesadilla. This would make a great lent recipe. Thanks for sharing.
Delicious recipe! Thanks for sharing.
Congrats on Top 9, my dear! What delicious bites!!!
I love mushrooms, my wife does not, but she loves cheese and tortillas, so I am going to try this out on her. Thanks for the recipe.
GREAT
)))))
Meagan, that is a definite yes! to the cheesy mushroom quesadillas! And yes, to second helpings!
Yes Yes Yes!!
I bought some onion googles at Sur La Table whenever I have to cut or shred onions and no more tears!
No need for onion googles, just cut your onions near an open flame…..no more tears. If you dont have a gas stove just light a candle. Works like a charm everytime
im in love with u, and your blog, and all the mad deliciousness you post. seriously. im a newby to foodbuzz and im very happy to have come across your blog.
I love you too! Thank you so much for reading!!
Those look so good. I love mushrooms so much. Can’t wait to give these a try and hopefully my son will like them too. Quesadillas are one of our favorite snacks/meals
Ooo these quesadillas look absolutely delicious! Wonderful pictures!
Cheese and mushrooms….two of my favorite things!! This looks SO GOOD!!
Your cheesy mushroom quesadillas look yummy! Love it.
A delicious brunch or lunch – these photos left me drooling! Out to procure some mushroom and tortillas…. Great post!
That looks yummy ! All that mushrooms & cheese *sigh*
omg those look amazing! I’m keeping your recipe, looks sooo good!
I like it! What gorgeous photos and interesting recipes. This mushroom quesadilla looks amazing. A great alternative for meat =)
those quesadillas look delicious! all that ooey gooey cheese..sigh and I do love mushrooms! thanks for sharing your creation with us today.
I heart mushroom quesadillas! (as a non-meat eater, I get them all the time!!!)… never thought of the Smurfs though
I am all for cheese and mushrooms. I have never heard of Chihuahua cheese. I need to look for it.
Totally say yes to these! I love mushrooms in quesadillas! anything that can me made in a commercial break or 2 is a winner!
Hi! I just found your blog as I was searching for a post I wrote today about “World Cup Quesadillas.” Looks like we were on the same taste-bud page
I’m going away this week and I need a simple dish to make the night before my flight. This just won! Thanks for sharing!
Hmmm, my husband hates mushrooms and I love them so that means I just make the full recipe and pig out right? Sounds logical to me
In other words, oh my this looks good
These look absolutely amazing! My question is – since mushrooms remind you of Smurfs….would you eat a Smurf? I can’t wait to see Harry Potter, too!
Yes please! Those looks really really yummy and sooooo cheesy…yum!
Yesterday I was watching “Say yes to the dress” too haha I love that show!
I know my sister would totally love this! she is a big fan of mushrooms!
and if I show her this pictures she is going to drool!