Imagine biting into a crispy, golden quesadilla that's bursting with rich, earthy mushrooms and tangy sundried tomatoes, melted together with gooey mozzarella cheese. This isn't just another Mexican-inspired dish – it's a flavor explosion that will transform your ordinary meal into an extraordinary culinary experience. Whether you're a busy home cook looking for a quick dinner or a food enthusiast craving something uniquely delicious, these Mushroom and Sundried Tomato Quesadillas are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 4 flour tortillas
- 1 cup mushrooms, sliced
- 1/2 cup sundried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cleaning and slicing mushrooms, chopping sundried tomatoes, and gathering remaining ingredients.
- Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté for 4-5 minutes until they release their moisture and become golden brown.
- Season mushrooms with salt and pepper during cooking. Remove from heat and set aside in a separate bowl.
- Wipe the skillet clean and return to medium heat. Place one flour tortilla in the pan.
- Sprinkle half the shredded mozzarella cheese evenly across the tortilla, leaving a small border around the edges.
- Layer sautéed mushrooms and chopped sundried tomatoes over the cheese.
- Top with remaining cheese and cover with a second tortilla.
- Cook for 2-3 minutes until the bottom tortilla turns golden brown and crispy.
- Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes until cheese is fully melted and tortilla is crisp.
- Remove from pan, let cool for 1-2 minutes, then slice into wedges using a sharp knife or pizza cutter.
- Repeat process with remaining tortillas and ingredients to make the second quesadilla.
- Serve hot with optional side of sour cream, salsa, or guacamole for dipping.
Tips
- Use a non-stick skillet or well-seasoned cast iron pan to ensure your quesadillas don't stick and achieve that perfect golden-brown crispiness.
- Make sure to pat your mushrooms dry before sautéing to help them brown nicely and prevent excess moisture.
- Don't rush the cooking process – medium heat is key to melting the cheese thoroughly while getting a crisp tortilla exterior.
- For extra flavor, consider adding a sprinkle of dried herbs like oregano or a dash of smoked paprika to your mushrooms while sautéing.
- Let the quesadilla rest for a minute after cooking to help the cheese set and make cutting easier.
- Experiment with different cheese blends – try adding a bit of sharp cheddar or pepper jack for more complex flavor.
- If you want to make this ahead of time, you can prepare the quesadillas and keep them warm in a low-temperature oven until ready to serve.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
