Spicy Cheese Mushroom Quesadillas Recipes

SPICY CHEESE & MUSHROOM QUESADILLAS

Spicy Cheese & Mushroom Quesadillas image

This is an adopted recipe I have not yet tried. Having made a good number of quesadillas in my day, though, I've probably made this combination or something close to it before and would be willing to bet that it will work just fine. Please review if you try it! Any suggestions will be appreciated.

Provided by spatchcock

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter, divided
1/2 cup yellow onion, chopped
1 1/2 cups mushrooms, sliced (6 oz.)
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 flour tortillas (6 inch)
2 cups 6 cheese zesty Mexican cheese blend, divided (8 oz.)
thick & chunky salsa (optional)
diced avocados (optional) or guacamole (optional)
sour cream (optional)
chopped cilantro (optional)

Steps:

Melt 1 tablespoons butter in a large skillet over medium heat.
Add onion; cook 3 minutes.
Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
Turn quesadillas over; continue to bake 4 minutes.
Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
Cut into wedges; serve with toppings as desired.

Nutrition Facts : Calories 526.7, Fat 33.2, SaturatedFat 19.2, Cholesterol 92.2, Sodium 1337, Carbohydrate 37.4, Fiber 2.5, Sugar 5.5, Protein 20.3

SPICY QUESADILLA

Spicy Quesadilla image

Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two.

Provided by Derf2440

Categories One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

6 inches 10-inch sun-dried tomato tortillas
1 tablespoon olive oil
2 red peppers, thinly sliced
1 large onion, thinly sliced
2 jalapeno peppers, thinly sliced
1/2 cup chopped black olives
2 cloves garlic, smashed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups shredded cheese
sour cream (optional)

Steps:

In a large skillet heat oil.
Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
Remove from heat and add olives.
Arrange 3 tortillas in single layer on baking sheets.
Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
Top with shredded cheese, spread evenly between 3 tortillas.
Place remaining 3 tortillas on top, press down lightly.
Bake at 450 degrees until tortillas are lightly browned.
8 to 10 minutes.
Cut into 4 to 6 wedges.
Arrange on platter and serve with sour cream, if desired.

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