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Quesadilla

Mushroom Quesadilla (Quesadilla de Champiñones)

Erica Dinho
5 from 16 votes
Print Recipe Pin Recipe
Course Main dish
Cuisine Colombian
Servings 4 servings
Calories 637 kcal

Ingredients
 

  • ¼ cup olive oil
  • 6 oz Portobello mushrooms chopped
  • ½ cup finely chopped onion
  • 2 garlic cloves minced
  • Salt and pepper
  • 2 tablespoon finely chopped fresh thyme
  • 3 tablespoons finely chopped fresh parsley
  • 4 slices provolone cheese
  • 4 slices mozzarella cheese
  • 1 ½ cups grated Monterey jack cheese
  • 8 small flour tortillas

Instructions
 

  • In a medium sauce pan heat the olive oil over medium-high heat. Add the onions and garlic. Cook about 5 minutes or until the onions are translucent.
  • Add the mushrooms, thyme, salt and pepper and cook for about 7 minutes more.
  • On a work surface, spread 4 of the tortillas. Sprinkle the Monterey jack cheese over the bottom of each tortilla. Spoon evenly the mushroom mixture on top of the cheese, then top with provolone and mozzarella cheese. Top with another tortilla.
  • Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 2 minutes. Using a spatula, gently flip the quesadilla and cook an additional 2 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Serve warm.

Nutrition

Calories: 637kcalCarbohydrates: 36gProtein: 28gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 73mgSodium: 1019mgPotassium: 385mgFiber: 4gSugar: 5gVitamin A: 1104IUVitamin C: 12mgCalcium: 717mgIron: 4mg
Keyword mushroom quesadilla, quesadilla
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