These quesadillas de champiñones are the perfect option if you are looking for an easy and tasteful lunch or dinner. Loaded with a tasty mushroom filling and gooey cheese, these quesadillas will leave you craving for more!
Today I am sharing how to repurpose my delicious champiñones a la Mexicana recipe into a flavorful, easy, and hearty meal: Quesadillas de champiñones!
Quesadilla de Champiñones or mushroom quesadillas is a great vegetarian dish made with flour or corn tortillas, mushroom filling, and loaded with melty cheese. It is a delectable dish that can be served as a tasty appetizer for parties or game days, or as a quick lunch any day of the week.
These quesadillas are packed with delicious flavors and lots of textures. The spicy mushroom filling, combined with cheese creates a satisfying and savory taste that is hard to resist. Let’s see how to make them.
Ingredients
- Tortillas: You can use corn or flour tortillas, depending on what you have on hand. Corn tortillas are more sturdy and handle better the moisture on those quesadillas.
- Mushrooms: I used leftovers of my champiñones a la Mexicana, but this recipe can be also made with simply sauteed mushrooms with your favorite spices and herbs.
- Cheese: Any melty cheese works well for this recipe. From Mexican quesadilla blend to Oaxaca cheese, to mozzarella, or even to cheddar cheese.
- Oil: To get that crispy texture on the quesadillas, use olive oil, butter, or a combination of the two.
How to Make Quesadillas de Champiñones
Heat 1 tablespoon of olive oil in a large non-stick skillet. Place one tortilla and add some shredded cheese all over, followed by some champiñones mixture.
Place another tortilla on top and press a little bit with a spatula. Cook for 1-2 minutes.
Carefully, flip the quesadilla and cook on the other side until golden brown. Repeat until you have 8 quesadillas.
Cut quesadillas in half and serve with salsa and your favorite toppings.
Recipe Notes
- Prepare your working station with everything ready to make your quesadillas. Make sure everything is on hand for easier assembly.
- Keep an eye on the pan temperature, too low and your quesadillas will dry out, too high and the tortillas will burn quickly.
- Flour tortillas are more delicate than corn tortillas, and they will bur more easily if the pan is too hot.
- Don’t overload the quesadilla with the fillings or it will make the tortilla fall apart. However, a little bit of cheese that gets crispy on the sides is a super delicious touch!
Optional Toppings and Accompaniments
- Salsas: I served those quesadillas with salsa asada verde, but feel free to browse around my salsas recipes and pick your favorite one!
- Guacamole: A dollop of fresh guacamole on the side adds a creamy contrast to the quesadilla.
- Fresh salad: A simple salad with a light vinaigrette can be a refreshing side dish or opt for fresh cucumber pico de gallo for a change.
- Sour cream: A spoonful of sour cream can complement the flavors and balance the spiciness.
Store & Reheat
Quesadillas de champiñones are best if eaten straight from the pan when they’re deliciously crispy and gooey. Also, the mushroom mixture will add extra moisture so they will become a little bit soggy after sitting for a while.
However, if you have some leftovers you may want to store them for later. Here’s what I recommend doing:
- Allow the quesadillas to cool down completely until the cheese becomes hard. Make sure to place them over a plate lined with kitchen towels so they won’t get soggy.
- Once cooled, layer them in an airtight plastic container with some kitchen towels, again, to prevent any moisture from making them soggy.
- Store in the fridge for up to 3-4 days. Freezing is not recommended.
For Reheating
When you’re ready to eat them, reheat the quesadillas de champiñones in a skillet over medium heat or in an oven until they are heated through. This will return some of their texture and flavor.
Anyway, take in mind that they won’t be as crispy as freshly made, but they will be delicious anyway.
More Quesadillas Recipes
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Quesadilla de Champiñones
Ingredients
- 16 corn tortillas
- 2 ½ cups shredded melty cheese (Chihuahua, Cheddar, Mexican blend, or Monterey Jack)
- ½ Champiñones a la Mexicana recipe
- 4 tablespoones olive oil
Instructions
- Heat 1 tablespoon of olive oil in a large non-stick skillet.
- Place one tortilla and add some shredded cheese all over, followed by some champiñones mixture.
- Place another tortilla on top and press a little bit with a spatula. Cook for 1-2 minutes.
- Carefully, flip the quesadilla and cook on the other side until golden brown
- Repeat until you’ll have 8 quesadillas.
- Cut quesadillas in half and serve with salsa and your favorite toppings
Notes
- Keep an eye on the pan temperature, too low and your quesadillas will dry out, too high and the tortillas will burn quickly.
- Don’t overload the quesadilla with the fillings or it will make the tortilla fell apart.
I tried them for dinner and couldn’t get enough. The mushroom filling and gooey cheese blend together perfectly, making each bite incredibly satisfying. Super easy and absolutely delicious – a must-try for any meal!