Spicy Mushroom & Onion Quesadillas with Guacamole

Spicy Mushroom & Onion Quesadillas

with Guacamole

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving
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In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of tender cremini 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 zesty guacamole.

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Spicy Mushroom & Onion Quesadillas with Guacamole
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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. Combine in a bowl. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the peppers. In a bowl, combine the guacamole, lime zest, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Cook the zucchini:
2 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. 

Cook the mushrooms & onion:
3 Cook the mushrooms & onion:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms and 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.

Assemble & cook the quesadillas:
4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked onion and mushrooms. Fold the tortillas in half over the filling. Rinse and wipe out the same pan; add 2 teaspoons of olive oil and heat on medium until hot. 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. 

Finish the zucchini & serve your dish:
5 Finish the zucchini & serve your dish:

While the quesadillas cook, to the bowl of cooked zucchini, add the chopped peppers, the juice of the remaining lime wedges, and half the cotija. 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 prepared guacamole. Garnish with the remaining cotija. Enjoy!

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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. Combine in a bowl. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the peppers. In a bowl, combine the guacamole, lime zest, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

2 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. 

Cook the zucchini:
Cook the mushrooms & onion:
3 Cook the mushrooms & onion:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms and 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 monterey jack and cooked onion and mushrooms. Fold the tortillas in half over the filling. Rinse and wipe out the same pan; add 2 teaspoons of olive oil and heat on medium until hot. 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. 

Assemble & cook the quesadillas:
Finish the zucchini & serve your dish:
5 Finish the zucchini & serve your dish:

While the quesadillas cook, to the bowl of cooked zucchini, add the chopped peppers, the juice of the remaining lime wedges, and half the cotija. 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 prepared guacamole. Garnish with the remaining cotija. Enjoy!