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Goat Cheese & Mushroom Quesadillas
with Lemon-Dressed Zucchini
45 MIN
2 Servings
From the Test Kitchen
In these crispy quesadillas, a duo of creamy goat cheese and melty monterey jack makes for an irresistibly rich pairing for a filling of mushrooms and onion sautéed in smoky ancho chile paste. A vibrant side of roasted zucchini tossed with bites of piquante peppers and tangy cotija lends flavorful contrast to the dish.
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NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
Title
- 4 Flour Tortillas
- 4 oz Cremini Mushrooms
-
1 Sweet Onion
- 1 Zucchini
- 2 Tbsps Spreadable Goat Cheese
- 2 oz Monterey Jack Cheese
- 2 Tbsps Grated Cotija Cheese
- 1 Tbsp Ancho Chile Paste
-
½ oz Sweet Piquante Peppers
- 1 Yellow Or Pink Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Quarter the zucchini lengthwise, then cut each quarter crosswise into 4 pieces. Grate the monterey jack on the large side of a box grater. Quarter and deseed the lemon. Roughly chop the peppers.
2
Make the filling:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chile paste and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat.
3
Roast the zucchini:
While the vegetables cook, line a sheet pan with foil. Place the zucchini pieces on the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Assemble the quesadillas:
While the zucchini roasts, place the tortillas on a work surface. Evenly spread the goat cheese onto one half of each tortilla. Top with the cooked filling and grated monterey jack. Season with salt and pepper. Fold the tortillas in half over the filling.
5
Cook the quesadillas:
Rinse and wipe out the pan used to cook the filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas. Cook 3 to 5 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 and immediately season with salt. Carefully halve each cooked quesadilla.
6
Dress the zucchini & serve your dish:
In a bowl, combine the roasted zucchini, chopped peppers, the juice of 2 lemon wedges, and half the cotija. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the dressed zucchini. Garnish with the remaining cotija. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Quarter the zucchini lengthwise, then cut each quarter crosswise into 4 pieces. Grate the monterey jack on the large side of a box grater. Quarter and deseed the lemon. Roughly chop the peppers.
2
Make the filling:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chile paste and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat.
3
Roast the zucchini:
While the vegetables cook, line a sheet pan with foil. Place the zucchini pieces on the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Assemble the quesadillas:
While the zucchini roasts, place the tortillas on a work surface. Evenly spread the goat cheese onto one half of each tortilla. Top with the cooked filling and grated monterey jack. Season with salt and pepper. Fold the tortillas in half over the filling.
5
Cook the quesadillas:
Rinse and wipe out the pan used to cook the filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas. Cook 3 to 5 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 and immediately season with salt. Carefully halve each cooked quesadilla.
6
Dress the zucchini & serve your dish:
In a bowl, combine the roasted zucchini, chopped peppers, the juice of 2 lemon wedges, and half the cotija. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the dressed zucchini. Garnish with the remaining cotija. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs