Spicy Mushroom & Onion Quesadillas with Creamy Guacamole

Spicy Mushroom & Onion Quesadillas

with Creamy Guacamole

45 MIN
+$4.99/serving 2 Servings
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    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). We’re serving them with a topping of creamy guacamole to balance the kick of heat.
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    • Nutrition
      PER SERVING
    • Calories
      1290 Cals (est.)
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    fresh
    ingredients
    Spicy Mushroom & Onion Quesadillas with Creamy Guacamole
    Title
    • 10 oz Smoky-Flavored Poblano Pork Sausage
    • 4 Flour Tortillas
    • ½ lb Mushrooms
    • 1 Yellow Onion
    • 1 Zucchini
    • ½ oz Pickled Peppadew Peppers
    • 2 oz Monterey Jack Cheese
    • ¼ cup Guacamole
    • 2 tsps Chipotle Chile Paste
    • 2 Tbsps Mayonnaise
    • 3 Tbsps Roasted Peanuts
    Prepare the ingredients
    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 monterey jack 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.

    Cook the zucchini
    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. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Make the filling
    3 Make the filling

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and the sausage is cooked through. 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.

    Assemble & cook the quesadillas
    4 Assemble & cook the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the filling and grated monterey jack. Fold the tortillas in half over the filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, 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 and immediately season with salt. Carefully halve each quesadilla.

    Finish the zucchini & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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 monterey jack 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. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the zucchini
    Make the filling
    3 Make the filling

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and the sausage is cooked through. 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 monterey jack. Fold the tortillas in half over the filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, 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 and immediately season with salt. Carefully halve each quesadilla.

    Assemble & cook the quesadillas
    Finish the zucchini & serve your dish
    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!

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