Mommy’s Mushroom Quesadillas

I would make this dish for my daughters for a snack at least once a week hence the name Mommy’s Mushroom Quesadillas. As our lives got busier, this dish rotated out of the snack column to dinner!  Don’t let the name fool you.  Any man, woman, or child that loves good food will devour these bad boys!  Enjoy!


  • 2 tablespoons olive oil (preferably extra-virgin)
  • 1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
  • 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • Salt
  • Pepper
  • 8 (6-inch) fresh corn or flour tortillas
  • 8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
  • About 1 cup salsa, store-bought or homemade


  1. In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms and chiles.  Stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with 1/4 teaspoon of salt and a dash of pepper. Add the cilantro.
  2.  Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. Top with one of the tortillas with the oiled side up  Cook for about 2 minutes (check for brownness by lifting up and looking at the underside), flip the tortilla and cook for 2 more minutes.
  3. Serve with salsa.
  4. Enjoy!

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