Equipment
* optional
Ingredients
Mushroom & Onion Filling
- 300 g mixed mushrooms, cleaned and finely chopped
- 1 yellow onion, finely diced
- 15 ml olive oil
- 3 g salt
- 2 g garlic powder
Assembly
- 4 flour tortillas
- 100 g monterey jack cheese, shredded
- 100 g mild cheddar cheese, shredded
- 20 g unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 491 kcal
- Protein
- 20 g
- Carbohydrates
- 47 g
- Fat
- 25 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 619 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 11 mg
- Potassium
- 466 mg
- Calcium
- 411 mg
- Iron
- 10.2 mg
- Magnesium
- 43 mg
- Phosphorus
- 446 mg
- Zinc
- 3.6 mg
- Vitamin A
- 249 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 3.8 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.4 mg
- Folate
- 27 mcg
- Water
- 107 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Clean the mushrooms and chop them very finely (almost like ground meat) to ensure a kid-friendly texture. Finely dice the onion.
Heat olive oil in a large skillet over medium heat (approx. 175°C/350°F). Add the onions and sauté for 5-6 minutes until soft and translucent.
Add the chopped mushrooms, salt, and garlic powder to the skillet. Cook for 8-10 minutes, stirring occasionally, until all liquid released by the mushrooms has evaporated and they start to brown.
Remove the mushroom mixture from the pan and set aside in a bowl. Wipe the skillet clean carefully with a paper towel.
Melt a small knob of butter in the skillet over medium-low heat. Place a tortilla in the pan. Sprinkle cheese over the whole tortilla, spread a thin layer of mushroom mixture on one half, then fold the tortilla over to close it.
Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with remaining tortillas.
Remove from pan and let cool for 1 minute before slicing into wedges. Serve warm.
Chef's Notes
- Finely chopping the mushrooms mimics the texture of ground meat, making this an excellent 'gateway' vegetable dish for children.
- Using a blend of Monterey Jack (for melting) and Cheddar (for flavor) ensures the quesadilla holds together while tasting delicious.
- If serving to very selective eaters, you can puree the mushroom mixture into a smooth paste to hide the texture completely.
- Serve with mild salsa, sour cream, or guacamole for dipping to add extra fun for kids.
Storage
Refrigerator: 3 days — Store in an airtight container; texture will soften.
Freezer: 1 month — Freeze separated by parchment paper.
Reheating: Reheat in a dry skillet over medium heat to restore crispness, or air fry at 180°C for 3-4 minutes.
Troubleshooting
Quesadillas are soggy
Cause: Mushrooms were not cooked long enough to release their water
Fix: Place finished quesadillas on a wire rack in a 180°C oven for 5 minutes to crisp up
Prevention: Cook mushrooms until the pan is completely dry and they begin to sizzle/fry in their own oil
Cultural Context
While the quesadilla is a staple of Mexican cuisine traditionally made with corn masa, the flour tortilla version filled with melting cheese (Quesadilla Sincronizada style) has become a beloved comfort food globally. This version incorporates wild mushrooms (hongos), a common filling in central Mexican quesadillas.
