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Quesadilla Recipe | Mushroom and Veggie Quesadilla
5 from 16 votes

Quesadilla Recipe | Mushroom and Veggie Quesadilla

The Mushroom and Veggie Quesadilla features sautéed button mushrooms, onions, bell peppers, and a blend of spices inside a crispy tortilla with melted cheddar cheese. The smoky and spicy seasoning combined with fresh herbs provides savory depth, while the melted cheese ensures a creamy texture. This vegetarian quesadilla offers a versatile and satisfying option that can be pan-fried or baked to achieve a golden, crisp finish.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2
Calories: 661 kcal
Course: Main Course, Snacks, Brunch
Cuisine: Mexican, International

Ingredients

For Veggie Stuffing
  • 2 tablespoons extra virgin olive oil or sunflower oil, avocado oil
  • ½ cup onion sliced) or 1 medium-sized onion
  • ½ teaspoon garlic (finely chopped) or 2 to 3 small to medium garlic cloves
  • 2 to 2.5 cups button mushrooms (sliced) - 250 grams
  • salt as required
  • ½ teaspoon cumin or cumin powder, ground
  • ½ teaspoon paprika sweet
  • ½ teaspoon cayenne pepper or red chilli powder
  • ¼ teaspoon black pepper crushed
  • ½ teaspoon oregano or add as required, dried
  • ½ cup red bell pepper (thinly sliced) or mix of green bell pepper and red bell pepper
  • ½ teaspoon lemon juice - optional
  • 1 tablespoon cilantro coriander leaves) or parsley, chopped
Other Ingredients
  • 4 tortilla - medium sized
  • ½ cup cheddar cheese (shredded) or Monterey Jack cheese
  • 3 to 4 tablespoons neutral cooking oil or add as needed, any neutral oil, generic cooking oil
Sides to serve with Quesadilla
  • 1 bowl guacamole
  • 1 bowl tomato salsa
  • 1 bowl sour cream

Instructions

Preparation
    Cup of Yum
  1. First prep and chop all the veggies - onions, red bell pepper and mushrooms. Also chop the herbs - garlic and cilantro and set aside.
  2. Set 4 large tortilla or 6 small tortilla aside.
  3. Grate the cheddar cheese and set aside as you want to work quickly so the tortilla doesn't burn while you assemble the quesadilla.
  4. Heat 2 tablespoons extra virgin olive oil in a pan. Reduce heat. Add the sliced onions and finely chopped garlic.
Making Veggie Stuffing
  1. Sauté onions and garlic till onions become light golden.
  2. Add the sliced or chopped button mushrooms and salt as needed.
  3. Increase the heat a bit and sauté mushrooms, stirring often. Initially, the mushrooms will leech out plenty of water.
  4. Continue to sauté until all the water dries up in the pan.
  5. Add all the ground spices, oregano and mix well.
  6. Next add thinly sliced red capsicum. Mix and sauté on a medium-low heat for a few minutes until the veggies are half cooked. They should have some crunch and not soften completely.  
  7. Switch off heat. Add lemon juice (optional). Also add chopped cilantro (coriander leaves) or parsley. Mix and set the veggie filling aside. 
Making Quesadilla
  1. Heat a heavy skillet or frying pan. Keep the heat to medium or medium-low.
  2. Place a tortilla on a heavy griddle or pan for 10 to 15 seconds. Turn over with a spatula.Tip: You can grease the pan with some oil if you want before roasting the tortilla.
  3. Drizzle some oil at the sides. Move the tortilla with a spatula so that the oil is spread through. Tip: You can also brush or spread a bit of oil on top of the tortilla. Use any neutral oil.
  4. As soon as you turn over the tortilla, begin to arrange your fillings.
  5. First add 2 to 3 tablespoons shredded cheddar or Monterey jack cheese on one side of the tortilla. Top with with 4 to 5 tablespoon of the prepared sautéed mushroom and bell pepper filling.
  6. Top again with 2 to 3 tablespoons of shredded cheddar or monterey jack cheese. You can switch off the heat if the pan gets too hot or the tortilla begins to burn.
  7. Fold the tortilla. Drizzle ½ to 1 tablespoon oil on the sides. With a spatula move it around the pan so that the oil spreads evenly on the tortilla.
  8. Press lightly from top and pan roast till the base is crisp with golden spots. Turn over gently and roast the second side. You can drizzle some oil at the sides if you want. 
  9. Prepare the remaining Veggie Quesadilla in batches this way.
  10. Alternatively, after roasting the tortilla, you first place it on a board or plate. Fill it, fold it and place it carefully on the skillet. Spread 2 to 3 teaspoons oil before keeping the folded stuffed tortilla on the skillet or frying pan. Pan fry both sides until crisp and golden.
  11. Remove from Quesadilla from pan and cut into wedges if you prefer. Serve with your choice of fillings - guacamole, sour cream, salsa and hot sauce all make a lot of sense here.

Notes

  • If using cheese slices instead of shredded cheese, adjust cooking to melt cheese gently without burning the tortilla.
  • You can assemble quesadillas ahead of time and refrigerate before cooking to save preparation time.
  • Use a lid during cooking on low heat to help melt cheese evenly and prevent burning.
  • To avoid too much oil, bake quesadillas in a toaster oven instead of pan frying if preferred.

Nutrition Information

Calories 661kcal (33%) Carbohydrates 42g (14%) Protein 16g (32%) Fat 49g (75%) Saturated Fat 11g (55%) Cholesterol 30mg (10%) Sodium 597mg (25%) Potassium 607mg (13%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1934IU (39%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 6mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 54mg (60%) Vitamin D 1µg (5%) Vitamin E 12mg Vitamin K 19µg Calcium 299mg (30%) Vitamin B9 (Folate) 122µg Iron 4mg (22%) Magnesium 43mg (11%) Phosphorus 370mg Zinc 2mg

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 661

% Daily Value*

Calories 661kcal 33%
Carbohydrates 42g 14%
Protein 16g 32%
Fat 49g 75%
Saturated Fat 11g 55%
Cholesterol 30mg 10%
Sodium 597mg 25%
Potassium 607mg 13%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1934IU 39%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 6mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 54mg 60%
Vitamin D 1µg 5%
Vitamin E 12mg
Vitamin K 19µg
Calcium 299mg 30%
Vitamin B9 (Folate) 122µg
Iron 4mg 22%
Magnesium 43mg 11%
Phosphorus 370mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.