Ingredients
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2 large flour tortillas
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1 cup mushrooms, sliced
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1/2 cup shredded cheese (cheddar or Monterey Jack)
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2 tablespoons onion, finely chopped
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1 clove garlic, minced
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1 tablespoon olive oil or butter
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon chili flakes (optional)
Instructions
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Heat olive oil in a skillet over medium heat.
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Add chopped onions and cook for 2 minutes until softened.
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Add garlic and sliced mushrooms to the pan.
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Cook for 4–5 minutes until mushrooms release moisture and become golden.
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Season with salt, pepper, and chili flakes.
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Remove the mushroom mixture from the skillet and set aside.
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Place one tortilla in the skillet over medium heat.
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Sprinkle half the cheese evenly over the tortilla.
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Add the sautéed mushrooms on top of the cheese.
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Sprinkle the remaining cheese and cover with the second tortilla.
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Cook for 2–3 minutes until the bottom tortilla becomes crispy.
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Carefully flip and cook the other side until golden and cheese is melted.
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Remove from the skillet and slice into wedges.
Notes
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Don’t overcrowd the pan when cooking mushrooms.
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Use freshly shredded cheese for better melting.
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Serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg