Smoky Shiitake Quesadillas
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
2 to 4 people
-
Course
Main Course
-
Cuisine
American
Smoky Shiitake Quesadillas
Description
Smoky Shiitake Quesadillas feature mushrooms cooked gently in olive oil with garlic and smoky seasonings, such as smoked paprika, cumin, and liquid smoke, which give them a deep, savory taste. Once browned, the mushrooms are sandwiched between flour tortillas with cheddar or smoked cheddar cheese, then toasted until the tortillas develop a crisp, golden exterior and the cheese melts.
The combination of smoky mushrooms and cheese creates a satisfying texture contrast between the crisp tortilla edges and the tender filling. The accompanying avocado cream sauce, made from Greek yogurt, avocado, lime juice, and salt, adds a cool, tangy element, while pickled onions and cotija cheese provide additional layers of flavor and texture. Served with shredded lettuce, the quesadillas make a flavorful snack or light meal.
This recipe is practical for cooks who enjoy vegetarian dishes with bold smoky notes and a creamy, tangy finish. It highlights shiitake mushrooms' earthy taste enhanced by spices and liquid smoke, and the avocado cream adds a smooth, bright complement. The method involves stovetop cooking and optionally oven baking, accommodating different kitchen preferences.
Ingredients
- 2 teaspoons olive oil plus more for toasting the quesadillas, or butter
- 12 ounces shiitake mushroom sliced
- 2 garlic minced, cloves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 2 to 3 liquid smoke shakes of
- salt kosher salt
- black pepper kosher salt
- 4 flour tortillas
- 6 ounces cheddar cheese freshly grated, or smoked cheddar
- onion for topping, pickled
- cotija cheese for topping
- lettuce for serving, shredded
avocado cream
- 1/3 cup Greek yogurt or sour cream
- 1 avocado chopped
- 1 lime juiced
- 1/8 teaspoon salt
Instructions
- Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Stir in the paprika and cumin. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat.
- To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla! You can use my oven-baked method above, or add another drop of butter or olive oil to a skillet and cook the quesadilla on both sides until golden and crispy.
- Slice and serve immediately with the avocado cream, pickled onions, cotija cheese and shredded lettuce.
avocado cream
- Add ingredients to a blender or food processor and puree until smooth and creamy.
User Reviews
Overall Rating
5
You'll Also Love
