Spicy Mushroom & Onion Quesadillas with Zucchini & Lime Sour Cream

Spicy Mushroom & Onion Quesadillas

with Zucchini & Lime Sour Cream

40 MIN
+$3.95/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) for a kick of heat. We’re serving them with a lime sour cream dipper and a side of simply sautéed zucchini tossed with pickled peppadew peppers and cotija cheese.
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    fresh
    ingredients
    Spicy Mushroom & Onion Quesadillas with Zucchini & Lime Sour Cream
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • 4 oz Mushrooms
    • 1 Lime
    • 1 Zucchini
    • 1 Sweet Or Yellow Onion
    • 2 tsps Chipotle Chile Paste
    • 4 oz Shredded Monterey Jack Cheese
    • 2 Tbsps Grated Cotija Cheese
    • ½ oz Pickled Peppadew Peppers
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    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. Roughly chop the peppers. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the sour cream, 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 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.

    Cook the chorizo
    3 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the mushrooms & onion
    4 Cook the mushrooms & onion

    In the pan of reserved fond, 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. 

    Assemble & cook the quesadillas
    5 Assemble & cook the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack, cooked mushrooms and onion, and cooked chorizo. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. Working in batches if necessary, in the same pan, heat a drizzle of olive oil 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
    6 Finish the zucchini & serve your dish

    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 and lime sour cream. Top the quesadillas with the remaining cotija. 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. Roughly chop the peppers. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the sour cream, lime zest, and the juice of 2 lime wedges. 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.

    Cook the zucchini
    Cook the chorizo
    3 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    4 Cook the mushrooms & onion

    In the pan of reserved fond, 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. 

    Cook the mushrooms & onion
    Assemble & cook the quesadillas
    5 Assemble & cook the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack, cooked mushrooms and onion, and cooked chorizo. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. Working in batches if necessary, in the same pan, heat a drizzle of olive oil 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.

    6 Finish the zucchini & serve your dish

    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 and lime sour cream. Top the quesadillas with the remaining cotija. Enjoy!

    Finish the zucchini & serve your dish
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