Here is a perfect plan for #meatlessmonday. Mushroom quesadillas are of my favorite vegetarian dishes. Not only because they are delicious but because they are so easy to make. All you need is mushrooms, pico de gallo, cheese and tortillas. To make them, just cook the mushrooms until brown, add the pico and cook for five minutes, warm up the tortillas, add the cheese and mushroom and cook until the cheese is melted and the tortillas is golden brown and delicious. See? I even feel silly writing a recipe. So, so easy, but in case you don’t believe you can find the full recipe below. I made the pico de gallo myself but of course you can just buy it made a the store while you pick the rest of the ingredientes.
Ingredients
- 1 tablespoon oil
- 8oz baby Bella mushrooms
- 1 large ripe roma tomatoe, diced
- 1/4 cup chopped onions
- 2 to 3 jalapeños, seeded and chopped
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 2 cups shredded Oaxaca cheese (or any melting cheese of your choice)
- 4 to 6 tortillas (I used a mix of 50/50 corn/flour)
- Salsa for serving
Instructions
- Heat up a skillet on medium high heat and add the oil. Add the mushrooms and cook them for about 8 minutes until they have released their moisture and start to brown.
- Add the chopped tomato, onions and jalapeños. Season with salt and pepper. Cook for another 5 minutes until all the veggies are soft and have released their juices.
- Meanwhile, heat up a skillet on medium heat and spray with cooking spray or add just a little bit of oil. This is totally optional but it will make the tortillas golden brown and crispy. Warm the tortillas. Add the cheese on one half of the tortillas and top with a good serving of mushrooms. Fold over and keep on the skillet until the cheese is completely melted and the tortillas are golden brown.
- Serve with salsa of your choice.
- Enjoy!
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