Mushroom Quesadillas

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Clean the mushrooms with a damp paper towel.

Slice the mushrooms.

Roughly chop half an onion.

Trim off the stems, remove the seeds and vines from the jalapenos.

Heat a small amount of vegetable oil over medium-high heat.

Add the onion and jalapenos; sauté for about 5 to 7 minutes until translucent and lightly caramelized.

Add the sliced mushrooms and mix until well combined with the onion and jalapenos.

Season with black pepper, garlic powder, and salt; sauté for another 5 minutes until mushrooms are lightly withered.

In a separate pan, heat a small amount of vegetable oil.

Add a corn or flour tortilla and lightly fry it on one side.

Flip the tortilla over and add shredded oaxaca cheese to cover the entire tortilla.

Add a spoonful of the mushroom mixture in the middle of the tortilla.

Fold over the tortilla and press down for a few seconds until it stays together.

Cook for about 30 seconds to a minute on each side until the tortilla is slightly crispy and the cheese is melted.

Remove from the pan and enjoy immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens