Chile Verde Mushroom Quesadillas
Mushrooms make for a delicious meatless option when it comes to tacos, quesadillas and more!
Servings 6 Servings
Equipment
- 1 Large skillet
- 1 large nonstick griddle
Ingredients
- 2 tsbsp. Avocado Oil
- 1/2 white onion, 150 gr, diced
- 1 large poblano pepper, 168 gr, diced
- 2 large jalapeño peppers, 136 gr, finely diced
- 4-5 cloves of garlic, 89 gr, minced
- 13 oz portobello mushrooms, 356 gr. sliced
- 1 1/4 cups salsa verde, previously prepared
- Salt and pepper, to taste
- 12 Corn Tortillas
- 4 cups Chihuahua, Oaxaca or Monterey jack cheese, shredded, 12 oz
- Your favorite salsa to serve with quesadillas
Instructions
- In a large skillet, preheat 2 tablespoons of avocado oil for two minutes at medium heat. Add the onion, poblano and jalapeño. Season lightly with salt and pepper. Sauté for 7 to 8 minutes.
- Mix in the garlic and sauté for 1 more minute. Then mix in the mushrooms and stir well to combine. Let them cook for a few minutes before pouring in the salsa verde. Stir well to combine and bring up to a light simmer. Cook until it reduces slightly. Taste for salt. Reduce the heat to low if you are preparing quesadillas.
- On a preheated nonstick griddle or skillet set to medium, add 1/3 cup cheese. Place the tortilla on top covering the cheese. Flatten slightly. Let the cheese cook until it begins to brown and form a crust. Carefully, with a spatula flip the cheese crusted corn tortilla over. Add some filling to one side and then fold over to form a taco shape. Repeat for more quesadillas. Continue cooking, flipping as needed. If you prefer the quesadillas to be a bit crispier, leave them on a little longer.
- The filling will yield at least 12 or more quesadillas. This filling is delicious for fried or baked empanadas, meatless enchiladas, burritos and more!
Notes
My favorite mushrooms to cook with are portobello mushrooms, but any mushrooms will work for this recipe.