Mushroom and Manchego Quesadillas

Calling all Mushroom and Cheese lovers – this quesadilla is for you! Quesadillas are one of my favorite foods because they are so versatile and so easy! You can truly add any ingredient into a quesadilla, add in some cheese and voila – your snack, lunch or dinner is served! One of my absolute favorite cheeses is Manchego so this recipe was right up my alley! This simple recipe is jazzed up a bit with shallots, cremini mushrooms and serrano chilies – all sauted together until warm and fragrant and then combined into a warm tortilla with fresh shredded Manchego cheese that melts into all of the crevices of the tortilla and mushrooms – all I have to say is YUM!

Mushroom and Manchego Quesadillas
  • 1 serrano chile pepper
  • 2 tablespoons olive oil
  • 2 large shallots, minced
  • 10 ounces cremini mushrooms, sliced
  • 6 small corn tortillas
  • 5 ounces Manchego cheese, shredded (about 1½ cups)
  1. Seed and chop the whole chili and set aside.
  2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the shallots and stir until soft and fragrant, about 1 minute. Add the mushrooms and chopped chili, and season with salt and pepper. Sauté until the juices evaporate, about 5 minutes. Taste and adjust the seasonings.
  3. Heat a griddle or large fry pan over medium-low heat. Add 2 tortillas and cook until softened slightly, about 30 seconds.
  4. Turn the tortillas over. Spread ¼ cup of the cheese over half of each tortilla, leaving a border around the edges. Spread ¼ cup of the mushroom mixture over the cheese on each one. Fold the empty side of the tortillas over the filling and press lightly. Cook, turning once, until light golden and crisp, about 3 minutes per side. Transfer to warmed plates.
  5. Repeat with the remaining tortillas, cheese and mushroom mixture, adding more tortillas to the griddle after folding the quesadillas in half.