Spicy Mushroom & Onion Quesadillas

with Guacamole

40 MIN

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) for a kick of heat. In traditional style, we’re serving them with a topping of zesty guacamole.
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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flour Tortillas
4 oz Mushrooms
1 Zucchini
1 Lime
1 Yellow Onion
2 tsps Chipotle Chile Paste
4 oz Shredded Monterey Jack Cheese
2 Tbsps Grated Cotija Cheese
½ oz Sweet Piquante Peppers
¼ cup Guacamole

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; place in a bowl. Halve, peel, and thinly slice the onion; add to the bowl of sliced mushrooms. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. 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 2 teaspoons 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 Cook the mushrooms & onion

In the same pan, heat 2 teaspoons 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 mushrooms and onion. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. In the same pan, heat 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.

5 Finish the zucchini & serve your dish

Meanwhile, 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!

Tips from Home Chefs