Quesadillas de Champiñones
8 quesadillas
These cheesy mushroom quesadillas are crispy on the outside, melty inside, and perfect for a quick vegetarian meal. Made with simple ingredients like tortillas, cheese, and a flavorful mushroom filling, this easy Mexican quesadilla recipe is ready in minutes and ideal for busy weeknights.
Ingredients
- 8 medium corn tortillas (or flour tortillas)
- 2 to 2 ½ cups shredded melty cheese (Chihuahua, Monterey Jack, Cheddar, or Mexican blend)
- 3 to 4 tablespoons oil (for cooking)
Quick mushroom filling
- 3 cups sliced champignon mushrooms (champiñones)
- ½ small onion (finely chopped)
- 1 medium tomato (chopped)
- 1 clove garlic (minced)
- 1 small jalapeño or serrano (optional)
- Salt (to taste)
- pinch of oregano (optional)
Instructions
Cook the mushroom filling
- Heat 1–2 tablespoons of oil in a skillet over medium heat. Add onion, garlic, and chile and cook until soft and fragrant.
- Add mushrooms and cook until they release their liquid and begin to brown. Stir in tomato, salt, and oregano, then cook until the mixture is tender and most of the moisture has evaporated. Set aside.
Fill the quesadillas
- Heat a skillet over medium heat and lightly grease it with oil. Place one tortilla in the pan and add a layer of cheese.
- Spoon in some mushroom filling, then top with a little more cheese. Cover with another tortilla and press gently.
Cook until golden
- Cook for 1–2 minutes per side until the tortillas are crisp and golden and the cheese is fully melted inside.
- Adjust heat as needed to avoid burning before the cheese melts.
Repeat and serve
- Repeat until you make 8 quesadillas. Slice and serve immediately with salsa, guacamole, or your favorite toppings.
Notes
- These mushroom quesadillas are best enjoyed fresh from the pan while the tortillas are crispy and the cheese is still perfectly melted.
- Cook the mushroom filling until most of the moisture is gone, this helps keep the quesadillas from getting soggy.
- You can easily customize them with poblano strips, spinach, zucchini, or corn for a more loaded vegetarian quesadilla.
- For extra heat, add jalapeño, serrano, or chili flakes to the filling.
- Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack also work really well.
- Keep the heat at medium so the tortillas turn golden without burning.
- Don’t overfill, a lighter layer makes them easier to cook and flip.
Nutrition Information
Serving: 1 quesadilla | Calories: 255kcal | Carbohydrates: 20g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 994mg | Potassium: 188mg | Fiber: 6g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 4mg | Calcium: 181mg | Iron: 0.4mg