Prep: 15 Mins Cook: 10 Mins

Mushroom Quesadillas


  • 4 tbls. butter
  • 1/2 onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 4 cups chopped mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried red pepper flakes
  • 2 tsps. lime juice
  • 1 tablespoon vegetable oil
  • 8 (6-inch) corn tortillas
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 cup guacamole, (optional)
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild), (optional)


Melt butter in medium skillet over medium heat. Sauté onion andgarlic until golden. Add mushrooms, salt, and red pepper flakes and continue cooking until mushrooms soften and pan is nearly dry, about 5 minutes. Stir in lime juice and remove from heat.

Coat a medium cast-iron skillet with oil and place over medium-low heat. Place a tortilla in the pan, cook less than a minute, and flip over.

Sprinkle 1/4 cup Monterey Jack cheese, 2 tablespoons Parmesan and then spread 1/4 of mushroom filling on top of the tortilla. Cover with another tortilla, pressing with a spatula to seal. Cook until the cheese begins to melt; flip over and slightly cook the other side. Serve hot with guacamole and salsa.

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