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Milk Street Bowtie Mushroom and Cheese Quesadillas

Mushroom and Cheese Quesadillas

4 to 6 Servings

30 minutes

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You’ll find quesadillas of all types in Mexico. In Mexico City, they’re often made from fresh masa and without cheese; in other parts of the country, they’re made with flour tortillas, with lots of melty Oaxaca cheese. Fillings vary from stewed or griddled meat to squash blossoms to nopales (cactus paddles). In this recipe, we stuff tortillas with a mixture of sautéed mushrooms and cheese, with a little smoky and spicy heat from a chipotle chili. Made with 4- to 5-inch flour tortillas, the quesadillas are perfect for a lunch or snack. If you can’t find queso Oaxaca, any mild melting cheese, such as mozzarella or muenster, will work. Lard is traditional for cooking these quesadillas, but for a vegetarian version, use grapeseed or another neutral oil. For best browning, cook these in a nonstick skillet.

4 to 6

Servings

Tip

Don’t use a conventional (i.e., not nonstick) skillet. The quesadillas brown best in a nonstick pan.

30 minutes

4 tablespoons lard OR neutral oil, divided
1 medium white onion, chopped
1 pound mixed mushrooms, such as cremini, oyster, portobello or shiitakes (stemmed), roughly chopped
Kosher salt and ground black pepper
2 medium garlic cloves, minced
1 chipotle chili in adobo sauce, finely chopped
3 ounces queso Oaxaca OR mozzarella cheese OR muenster cheese, shredded (¾ cup)
1/3 cup lightly packed fresh cilantro, chopped
Eight 4- to 5-inch flour tortillas
Ingredients
  • 4

    tablespoons lard OR neutral oil, divided

  • 1

    medium white onion, chopped

  • 1

    pound mixed mushrooms, such as cremini, oyster, portobello or shiitakes (stemmed), roughly chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 1

    chipotle chili in adobo sauce, finely chopped

  • 3

    ounces queso Oaxaca OR mozzarella cheese OR muenster cheese, shredded (¾ cup)

  • cup lightly packed fresh cilantro, chopped

  • Eight 4- to 5-inch flour tortillas

Directions

Mushroom and Cheese Quesadillas

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Reviews
Jason J.
September 11, 2022
Quick and Simple, Tasty and Satisfying
This recipe is great as-is or make a few simple substitutions to cut some calories and it's still great. It's a healthy win in the cooking-for-one category!
Victor P.

Unable to see “step by step demos” on Safari and Chrome. Please help. Thanks

Lynn C.

Hi Victor -

This recipe doesn't currently have step-by-step instructions accompanying the recipe but you can watch the episode of the tv show that it was featured in by following this link - https://www.177milkstreet.com/tv/milk-street-vegetarian - to watch how it's made.

Best,
The Milk Street Team

Brady S.

The recipe looks simple, but the flavours are quite good (plus, it's super easy to make).

Michael F.

These quesadillas were great. Followed the recipe exactly. The mushrooms provided so much substance to the quesadilla. It was so satisfying. Thank you.

Jon S.

Big ups. Health issues aside, I would have happily eaten the entire batch. Used a 12-pack of Mission Street Taco tortillas and, purely due to availability, mostly cremini with a few oysters and shiitake each. Supply issues also dictated that I use Quesadilla cheese and it worked perfectly.