dinner · vegetarian
15-minute crispy mushroom quesadillas
Whole mushrooms pressed and browned until lacy and crisp at the edges, folded into tortillas with melty cheese, pickled jalapeños and cilantro.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Heat the oil in a large skillet over medium-high heat. Add the mushrooms in one layer, press with a spatula and cook undisturbed until deeply browned and crisp, 5-6 minutes. Flip, season with salt, pepper and chili.
-
2
Wipe the pan. Lay a tortilla in it, cover half with cheese, mushrooms, jalapeños and cilantro, and fold.
-
3
Cook 2 minutes a side until golden and melted. Repeat.
-
4
Cut into wedges and serve with salsa and sour cream.
