These quesadillas are a great meatless option for a menu. Hearty and satisfying, the sautéed mushrooms are as delicious on their own as they are stuffed in the tortillas. And if you feel like changing it up a bit, experiment with different varieties of mushrooms.

　　

Ingredients

makes 12 quesadillas

　　1/4 cup olive oil, plus more for searing

　　1 small onion, sliced

　　1 jalapeño, stemmed and chopped

　　10 ounces cremini mushrooms or any other variety, stems removed, caps sliced

　　1 teaspoon salt

　　Juice of 1 lime

　　12 (9-inch) flour tortillas

　　1 1/2 cups Monterey Jack cheese, shredded

　　Mexican crema, homemade (page 102) or store-bought

　　Fresh Tomato Salsa (page 96)

　　Sprigs of cilantro, for garnish

　　

Make the Mushroom Filling

Step 1

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Once the oil is hot, add the onion and jalapeño and sauté until the vegetables begin to soften, about 2 minutes.

　　

Step 2

Add the mushrooms, salt, and the lime juice. Increase the heat to medium-high and sauté for about 5 minutes, or until all of the liquid released by the mushrooms has evaporated. Transfer the mushroom mixture to a plate and set aside.

　　

Stuff and Heat the Tortillas

Step 3

Return the same pan used to sauté the mushrooms, with whatever oil was left behind, to the stove and place over medium-high heat. Add 1 tablespoon of the oil and heat for 1 minute.

　　

Step 4

Place 2 tablespoons of the shredded cheese on the bottom half of each tortilla and top with 2 tablespoons of the mushroom mixture. Fold the tortilla over creating a half moon.

　　

Step 5

Place as many tortillas as will fit comfortably in the pan. Allow the quesadillas to sear for 1 minute, flip over, and sear for another minute. Remove from the pan and place on a serving platter. Repeat with the remaining ingredients, adding more oil to the skillet as needed.

　　

Garnish and Serve

Step 6

Serve the quesadillas warm, accompanied by Mexican crema and tomato salsa. Garnish with sprigs of cilantro.

　　

COOKING NOTES

Step 7

INGREDIENTS

　　

Step 8

Mushrooms

　　

Step 9

Although I make these quesadillas with cremini mushrooms, the traditional choice is white button mushrooms. However, feel free to experiment with different varieties and combinations of mushrooms.

　　

Step 10

TECHNIQUES

　　

Step 11

Heating the Quesadillas

　　

Step 12

Quesadillas should have a crisp crust, which is only achieved by heating the tortillas with a bit of oil. Make sure the pan is hot and has a nice coating of oil so that you are able to develop a golden brown crust.

　　

Step 13

ADVANCE PREPARATION

　　

Step 14

You can prepare the mushroom filling ahead of time—up to a day in advance. However, the quesadillas should be made right before serving.

　　

Step 15

SERVING SUGGESTION

　　

Step 16

These quesadillas are so versatile they can be served as an appetizer, main course, or side dish. They also make great hors d’oeuvres when cut into small wedges.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.