Spicy Mushroom & Onion Quesadillas

with Creamy Guacamole

45 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of tender mushrooms and onion—sautéed in chipotle chile paste (a specialty condiment made from dried, smoked jalapeños) for a kick of heat. In traditional style, we’re serving them with a topping of creamy guacamole.
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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
½ lb Mushrooms
1 Zucchini
1 Yellow Onion
2 tsps Chipotle Chile Paste
½ oz Pickled Peppadew Peppers
¼ cup Guacamole
2 Tbsps Mayonnaise
3 Tbsps Roasted Peanuts
2 oz Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Roughly chop the peanuts. Roughly chop the peppers. In a bowl, combine the guacamole and mayonnaise. Taste, then season with salt and pepper if desired.

2 Cook the zucchini

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

3 Make the filling

In the same pan, 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 slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling and grated cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. Add a drizzle of olive oil and heat on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.

5 Finish the zucchini & serve your dish

Meanwhile, to the bowl of cooked zucchini, add the chopped peanuts and chopped peppers. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished zucchini. Top the quesadillas with the creamy guacamole. Enjoy!