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)
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.
