Cheesy Mushroom Quesadillas with Sweet Potato Wedges & Garlic Mayo
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Cheesy Mushroom Quesadillas

with Sweet Potato Wedges & Garlic Mayo

40 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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Nutritionist's Pick
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    From the Test Kitchen

    In these crispy quesadillas, two types of cheese—smoked gouda and cheddar cheese curds—delightfully melt around a rich filling of tender mushrooms and onion sautéed in a smoky-sweet combination of chipotle chile paste and honey. A side of roasted sweet potato wedges with a garlic mayo dipper round out this flavorful dish.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Cheesy Mushroom Quesadillas with Sweet Potato Wedges & Garlic Mayo
    Title
    • 2 Flour Tortillas
    • ½ lb Sweet Potato
    • 4 oz Mushrooms
    • 1 Red Or Yellow Onion
    • 2 cloves Garlic
    • 2 oz Smoked Gouda Cheese
    • 2 oz Cheddar Cheese Curds
    • 2 tsps Chipotle Chile Paste
    • 2 tsps Honey
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Raw Pepitas
    Prepare & roast the sweet potato wedges
    1 Prepare & roast the sweet potato wedges

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the gouda on the large side of a box grater. Roughly chop the cheese curds. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 1 tablespoon of water, and as much of the garlic paste as you'd like; season with salt and pepper. In a separate bowl, combine the honey, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the honey-chipotle sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl. Add the grated gouda and chopped cheese curds; stir to combine. Rinse and wipe out the pan.

    Cook the quesadillas & serve your dish
    4 Cook the quesadillas & serve your dish

    Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the roasted sweet potato wedges. Drizzle the potatoes with the garlic mayo and garnish with the pepitas. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potato wedges
    1 Prepare & roast the sweet potato wedges

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the gouda on the large side of a box grater. Roughly chop the cheese curds. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 1 tablespoon of water, and as much of the garlic paste as you'd like; season with salt and pepper. In a separate bowl, combine the honey, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the remaining ingredients
    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the honey-chipotle sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl. Add the grated gouda and chopped cheese curds; stir to combine. Rinse and wipe out the pan.

    4 Cook the quesadillas & serve your dish

    Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the roasted sweet potato wedges. Drizzle the potatoes with the garlic mayo and garnish with the pepitas. Enjoy!

    Cook the quesadillas & serve your dish
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