Mushroom Quesadillas
Crispy flour tortillas filled with sautéed mushrooms, melted mozzarella, jalapeño heat, and caramelized onions, finished with lime.
TOTAL TIME
38 min
ACTIVE TIME
38 min
QUANTITY
4 pieces · ~1.4 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/11
Tools0/12
Ingredients0/11 gathered · 4 servings
1piece
3clove
2piece600g
300g
3tbsp4leaf
1tsp
0.5tsp
4piece
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 2piece | — | — | |
| 4 | 600g | — | — | ||
| 5 | 300g | — | — | ||
| 6 | | 3tbsp | — | — | |
| 7 | 4leaf | — | — | ||
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 4piece | — | — | |
| 11 | | 2piece | — | — |
Tools13 items
Serveware1 item
Procedure54 steps
1 of 54
Lay the onion on the chopping board.
White onion · 1 piece
⏱ 5s
ResultWhite onion2 of 54
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion5 of 54
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove6 of 54
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 54
Lay the jalapeños on the board.
Jalapeño chilli · 2 piece⏱ 5s
ResultJalapeño chilli11 of 54
Scrape out the seeds with the spoon for a milder heat.
⏱ 30s
ResultDeseeded jalapeño14 of 54
Lay the mushrooms on the board.
Cremini mushroom · 600 g
⏱ 5s
ResultCremini mushroom15 of 54
Wipe off any soil with damp kitchen paper.
⏱ 1 min 30s
ResultCleaned mushrooms18 of 54
Lay the mozzarella on the board.
Mozzarella cheese · 300 g
⏱ 5s
ResultMozzarella cheese20 of 54
Pour 2 tablespoons of the oil into the large frying pan.
Vegetable oil · 2 tbsp
⏱ 5s
ResultVegetable oil21 of 54
Heat over a high heat until shimmering.
⏱ 1 min
ResultHeated Oil22 of 54
Add the onion, garlic and jalapeño.
⏱ 10s
ResultAromatics in oil23 of 54
Stir for about 3 minutes, until the onion softens.
⏱ 3 min
ResultSoftened aromatics24 of 54
Add the mushrooms and spread them out.
⏱ 15s
ResultMushrooms and aromatics25 of 54
Leave for 3 minutes, then stir and cook for about 3 minutes more, until their liquid has gone and they are golden.
⏱ 6 min
ResultBrowned mushrooms26 of 54
Tear in the epazote leaves.
Epazote · 4 leaf
⏱ 15s
ResultMushrooms with epazote27 of 54
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted mushrooms28 of 54
Add the pepper and stir it through.
Ground black pepper · 0.5 tsp⏱ 5s
ResultMushroom filling29 of 54
Spoon the filling into a clean large bowl and wipe the pan with kitchen paper.
⏱ 20s
ResultMushroom fillingused in step 3430 of 54
Add half a tablespoon of oil to the pan.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil31 of 54
Heat over a medium heat.
⏱ 45s
ResultHeated Oil32 of 54
Lay 2 tortillas side by side in the pan.
Flour tortillas · 2 piece⏱ 10s
ResultHeated Oil and flour tortillas33 of 54
Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.
⏱ 20s
ResultCheese-topped tortillaused in step 3535 of 54
Scatter another eighth of the cheese, about 35 g, over each.
⏱ 20s
ResultFirst topped tortillasused in step 4436 of 54
Fold the bare half of each tortilla over the filling and press down gently.
⏱ 20s
ResultFirst folded quesadillas37 of 54
Cook for about 2 minutes, until deep golden underneath.
⏱ 2 min
ResultFirst quesadillas, crisp underneath38 of 54
Turn them over carefully.
⏱ 20s
ResultFirst turned quesadillas39 of 54
Cook for 2 minutes more, until golden and the cheese has melted.
⏱ 2 min
ResultFirst cooked quesadillas40 of 54
Slide them onto the serving plate and keep warm.
⏱ 20s
ResultFirst cooked quesadillas41 of 54
Add the last half tablespoon of oil.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil42 of 54
Heat over a medium heat.
⏱ 45s
ResultHeated Oil43 of 54
Lay the last 2 tortillas in the pan.
Flour tortillas · 2 piece⏱ 10s
ResultHeated Oil and flour tortillas44 of 54
Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.
⏱ 20s
ResultSecond cheesed tortillasused in step 4645 of 54
Spoon over the rest of the filling.
⏱ 30s
ResultSecond filled tortillas46 of 54
Scatter over the last of the cheese.
⏱ 20s
ResultSecond topped tortillas47 of 54
Fold the bare half of each tortilla over the filling and press down gently.
⏱ 20s
ResultSecond folded quesadillas48 of 54
Cook for about 2 minutes, until deep golden underneath.
⏱ 2 min
ResultSecond quesadillas, crisp underneath49 of 54
Turn them over carefully.
⏱ 20s
ResultSecond turned quesadillas50 of 54
Cook for 2 minutes more, until golden and the cheese has melted.
⏱ 2 min
ResultSecond cooked quesadillas51 of 54
Add them to the serving plate.
⏱ 20s
ResultCooked quesadillas52 of 54
Cut each quesadilla into 2 wedges.
⏱ 40s
ResultCut quesadillas53 of 54
Lay the limes on the board.
Lime · 2 piece⏱ 5s
ResultLimeTotal Time38 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 4 | Chopped onionstep 3 |  | Put the onion in the small bowl.⏱ 5sResultChopped onion |
| 5 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 8 | Chopped garlicstep 7 | | Add the garlic to the onion.⏱ 5sResultOnion and garlic |
| 9 | 2 piece | | Lay the jalapeños on the board.⏱ 5sResultJalapeño chilli |
| 10 | Jalapeño chillistep 9 | | Cut them in half lengthways.⏱ 20sResultHalved jalapeño |
| 11 | Halved jalapeñostep 10 | | Scrape out the seeds with the spoon for a milder heat.⏱ 30sResultDeseeded jalapeño |
| 12 | Deseeded jalapeñostep 11 | | Chop them finely.⏱ 40sResultFinely chopped jalapeño |
| 13 | Finely chopped jalapeñostep 12 | | Add them to the onion and garlic.⏱ 5sResultOnion, garlic and jalapeñoused in step 22 |
| 14 | 600 g | | Lay the mushrooms on the board.⏱ 5sResultCremini mushroom |
| 15 | Cremini mushroomstep 14 | | Wipe off any soil with damp kitchen paper.⏱ 1 min 30sResultCleaned mushrooms |
| 16 | Cleaned mushroomsstep 15 | | Slice them about 5 mm thick.⏱ 2 min 30sResultSliced mushrooms |
| 17 | Sliced mushroomsstep 16 | | Put them in the large bowl.⏱ 10sResultSliced mushroomsused in step 24 |
| 18 | 300 g | | Lay the mozzarella on the board.⏱ 5sResultMozzarella cheese |
| 19 | Mozzarella cheesestep 18 |   | Grate it coarsely into the medium bowl.⏱ 2 minResultGrated mozzarellaused in step 33 |
| 20 | 2 tbsp | | Pour 2 tablespoons of the oil into the large frying pan.⏱ 5sResultVegetable oil |
| 21 | — | | Heat over a high heat until shimmering.⏱ 1 minResultHeated Oil |
| 22 | Onion, garlic and jalapeñostep 13 | | Add the onion, garlic and jalapeño.⏱ 10sResultAromatics in oil |
| 23 | — | | Stir for about 3 minutes, until the onion softens.⏱ 3 minResultSoftened aromatics |
| 24 | Sliced mushroomsstep 17 | | Add the mushrooms and spread them out.⏱ 15sResultMushrooms and aromatics |
| 25 | — | | Leave for 3 minutes, then stir and cook for about 3 minutes more, until their liquid has gone and they are golden.⏱ 6 minResultBrowned mushrooms |
| 26 | 4 leaf | | Tear in the epazote leaves.⏱ 15sResultMushrooms with epazote |
| 27 | 1 tsp | | Add the salt.⏱ 5sResultSalted mushrooms |
| 28 | 0.5 tsp | | Add the pepper and stir it through.⏱ 5sResultMushroom filling |
| 29 | Mushroom fillingstep 28 | | Spoon the filling into a clean large bowl and wipe the pan with kitchen paper.⏱ 20sResultMushroom fillingused in step 34 |
| 30 | 0.5 tbsp | | Add half a tablespoon of oil to the pan.⏱ 5sResultVegetable oil |
| 31 | — | | Heat over a medium heat.⏱ 45sResultHeated Oil |
| 32 | 2 piece | | Lay 2 tortillas side by side in the pan.⏱ 10sResultHeated Oil and flour tortillas |
| 33 | Grated mozzarellastep 19 | | Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.⏱ 20sResultCheese-topped tortillaused in step 35 |
| 34 | Mushroom fillingstep 29 | | Spoon half the filling over the cheese.⏱ 30sResultFirst filled tortillasused in step 45 |
| 35 | Cheese-topped tortillastep 33 | | Scatter another eighth of the cheese, about 35 g, over each.⏱ 20sResultFirst topped tortillasused in step 44 |
| First filled tortillasstep 34 | |||
| 36 | — | | Fold the bare half of each tortilla over the filling and press down gently.⏱ 20sResultFirst folded quesadillas |
| 37 | — | | Cook for about 2 minutes, until deep golden underneath.⏱ 2 minResultFirst quesadillas, crisp underneath |
| 38 | — | | Turn them over carefully.⏱ 20sResultFirst turned quesadillas |
| 39 | — | | Cook for 2 minutes more, until golden and the cheese has melted.⏱ 2 minResultFirst cooked quesadillas |
| 40 | First cooked quesadillasstep 39 | | Slide them onto the serving plate and keep warm.⏱ 20sResultFirst cooked quesadillas |
| 41 | 0.5 tbsp | | Add the last half tablespoon of oil.⏱ 5sResultVegetable oil |
| 42 | — | | Heat over a medium heat.⏱ 45sResultHeated Oil |
| 43 | 2 piece | | Lay the last 2 tortillas in the pan.⏱ 10sResultHeated Oil and flour tortillas |
| 44 | First topped tortillasstep 35 | | Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.⏱ 20sResultSecond cheesed tortillasused in step 46 |
| Heated Oil and flour tortillasstep 43 | |||
| 45 | First filled tortillasstep 34 | | Spoon over the rest of the filling.⏱ 30sResultSecond filled tortillas |
| Second cheesed tortillasstep 44 | |||
| 46 | Second cheesed tortillasstep 44 | | Scatter over the last of the cheese.⏱ 20sResultSecond topped tortillas |
| Second filled tortillasstep 45 | |||
| 47 | — | | Fold the bare half of each tortilla over the filling and press down gently.⏱ 20sResultSecond folded quesadillas |
| 48 | — | | Cook for about 2 minutes, until deep golden underneath.⏱ 2 minResultSecond quesadillas, crisp underneath |
| 49 | — | | Turn them over carefully.⏱ 20sResultSecond turned quesadillas |
| 50 | — | | Cook for 2 minutes more, until golden and the cheese has melted.⏱ 2 minResultSecond cooked quesadillas |
| 51 | Second cooked quesadillasstep 50 | | Add them to the serving plate.⏱ 20sResultCooked quesadillas |
| 52 | — | | Cut each quesadilla into 2 wedges.⏱ 40sResultCut quesadillas |
| 53 | 2 piece | | Lay the limes on the board.⏱ 5sResultLime |
| 54 | Limestep 53 | | Cut each into 4 wedges.⏱ 30sResultLime wedges |
| Total Time | 38 min | ||
Serving
- Tuck the lime wedges around the quesadillas and serve.
Nutritionper serving
Estimated · pre-cooking · 93% ingredients covered
| Nutrient | Per serving |
|---|---|
| 479kcal | |
| 30g | |
| 26g | |
| 11g | |
| 35g | |
| 5g | |
| 3g | |
| 1,392mg |
Ingredients0/11
Tools0/12
Recipe
Mushroom Quesadillas
Crispy flour tortillas filled with sautéed mushrooms, melted mozzarella, jalapeño heat, and caramelized onions, finished with lime.
What you’ll doYou will prepare a mushroom filling by sautéing onion, garlic and jalapeño, then cooking sliced mushrooms until their liquid has gone and they turn golden. You will then cook the quesadillas two at a time: lay two tortillas side by side in the pan, cover half of each with cheese and filling, fold them over and cook until crisp and golden on both sides. Finally you will cut each quesadilla into wedges and serve them with lime wedges.
Serves4
Total38 min
LevelMedium
Ingredients
- White onion1 piece
- Garlic clove3 clove
- Jalapeño chilli2 piece
- Cremini mushroom600 g
- Mozzarella cheese300 g
- Vegetable oil3 tbsp
- Epazote4 leaf
- Salt1 tsp
- Ground black pepper0.5 tsp
- Flour tortillas4 piece
- Lime2 piece
Tools
SpoonSmall bowlLarge frying panChef's knifeMedium bowlMushrooms bowl (large bowl)Mushroom filling bowl (large bowl)SpatulaWooden spoonLarge serving plateBox graterKitchen paperChopping board
Method
1
Lay the onion on the chopping board.
5sChopping boardWhite onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 1
3
Chop it finely.
1 min 30sChopping board, Chefs knifeHalved white onion · step 2
4
Put the onion in the small bowl.
5sSmall bowlChopped onion · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 5
7
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Add the garlic to the onion.
5sSmall bowlChopped garlic · step 7
9
Lay the jalapeños on the board.
5sChopping boardJalapeño chilli · 2 piece
10
Cut them in half lengthways.
20sChopping board, Chefs knifeJalapeño chilli · step 9
11
Scrape out the seeds with the spoon for a milder heat.
30sChopping board, Chefs knifeHalved jalapeño · step 10
12
Chop them finely.
40sChopping board, Chefs knifeDeseeded jalapeño · step 11
13
Add them to the onion and garlic.
Result · Onion, garlic and jalapeño · used in step 22
5sSmall bowlFinely chopped jalapeño · step 12
14
Lay the mushrooms on the board.
5sChopping boardCremini mushroom · 600 g
15
Wipe off any soil with damp kitchen paper.
1 min 30sChopping board, Kitchen paperCremini mushroom · step 14
16
Slice them about 5 mm thick.
2 min 30sChopping board, Chefs knifeCleaned mushrooms · step 15
17
Put them in the large bowl.
Result · Sliced mushrooms · used in step 24
10sMushrooms bowl (large bowl)Sliced mushrooms · step 16
18
Lay the mozzarella on the board.
5sChopping boardMozzarella cheese · 300 g
19
Grate it coarsely into the medium bowl.
Result · Grated mozzarella · used in step 33
2 minMedium bowl, Box graterMozzarella cheese · step 18
20
Pour 2 tablespoons of the oil into the large frying pan.
5sLarge frying panVegetable oil · 2 tbsp
21
Heat over a high heat until shimmering.
1 minLarge frying pan
22
Add the onion, garlic and jalapeño.
10sLarge frying panOnion, garlic and jalapeño · step 13
23
Stir for about 3 minutes, until the onion softens.
3 minLarge frying pan, Wooden spoon
24
Add the mushrooms and spread them out.
15sLarge frying panSliced mushrooms · step 17
25
Leave for 3 minutes, then stir and cook for about 3 minutes more, until their liquid has gone and they are golden.
6 minLarge frying pan, Wooden spoon
26
Tear in the epazote leaves.
15sLarge frying panEpazote · 4 leaf
27
Add the salt.
5sLarge frying panSalt · 1 tsp
28
Add the pepper and stir it through.
5sLarge frying panGround black pepper · 0.5 tsp
29
Spoon the filling into a clean large bowl and wipe the pan with kitchen paper.
Result · Mushroom filling · used in step 34
20sMushroom filling bowl (large bowl), Wooden spoon, Kitchen paperMushroom filling · step 28
30
Add half a tablespoon of oil to the pan.
5sLarge frying panVegetable oil · 0.5 tbsp
31
Heat over a medium heat.
45sLarge frying pan
32
Lay 2 tortillas side by side in the pan.
10sLarge frying panFlour tortillas · 2 piece
33
Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.
Result · Cheese-topped tortilla · used in step 35
20sLarge frying panGrated mozzarella · step 19
34
Spoon half the filling over the cheese.
Result · First filled tortillas · used in step 45
30sLarge frying pan, SpoonMushroom filling · step 29
35
Scatter another eighth of the cheese, about 35 g, over each.
Result · First topped tortillas · used in step 44
20sLarge frying panCheese-topped tortilla · step 33First filled tortillas · step 34
36
Fold the bare half of each tortilla over the filling and press down gently.
20sLarge frying pan, Spatula
37
Cook for about 2 minutes, until deep golden underneath.
2 minLarge frying pan
38
Turn them over carefully.
20sLarge frying pan, Spatula
39
Cook for 2 minutes more, until golden and the cheese has melted.
2 minLarge frying pan
40
Slide them onto the serving plate and keep warm.
20sLarge serving plate, SpatulaFirst cooked quesadillas · step 39
41
Add the last half tablespoon of oil.
5sLarge frying panVegetable oil · 0.5 tbsp
42
Heat over a medium heat.
45sLarge frying pan
43
Lay the last 2 tortillas in the pan.
10sLarge frying panFlour tortillas · 2 piece
44
Scatter an eighth of the cheese, about 40 g, over one half of each tortilla.
Result · Second cheesed tortillas · used in step 46
20sLarge frying panFirst topped tortillas · step 35Heated Oil and flour tortillas · step 43
45
Spoon over the rest of the filling.
30sLarge frying pan, SpoonFirst filled tortillas · step 34Second cheesed tortillas · step 44
46
Scatter over the last of the cheese.
20sLarge frying panSecond cheesed tortillas · step 44Second filled tortillas · step 45
47
Fold the bare half of each tortilla over the filling and press down gently.
20sLarge frying pan, Spatula
48
Cook for about 2 minutes, until deep golden underneath.
2 minLarge frying pan
49
Turn them over carefully.
20sLarge frying pan, Spatula
50
Cook for 2 minutes more, until golden and the cheese has melted.
2 minLarge frying pan
51
Add them to the serving plate.
20sLarge serving plate, SpatulaSecond cooked quesadillas · step 50
52
Cut each quesadilla into 2 wedges.
40sLarge serving plate, Chefs knife
53
Lay the limes on the board.
5sChopping boardLime · 2 piece
54
Cut each into 4 wedges.
30sChopping board, Chefs knifeLime · step 53
55
Tuck the lime wedges around the quesadillas and serve.
Result · Mushroom Quesadillas
20sLarge serving plateLime wedges · step 54
Printed 6 October 2026