It’s very hot. And we’re moving so very soon. The last thing we want to do is cook up elaborate suppers for ourselves. But the blog must go on, right? So congratulations, today you’re getting a quesadilla.
I didn’t eat my first quesadilla until I was in my mid-twenties, but I understand that they’re staple fare for the teenaged set. Or at least, that was pretty much all Mags could cook for herself when I met her at fourteen. In any case, if you’ve got the munchies, this one is for you. It makes two hot and crispy quesadillas.
First, we sautéed a handful of mushrooms, about a dozen.
Then thinly sliced up half a white onion.
Then sautéed those up as well.
I was going for caramelized onions, but then I forgot about them and so they were slightly charred instead. Oh well.
I also whipped up some guacamole with avocadoes, lime juice, salt, pepper, and some tomatoes. Grate about 1 cup cheddar cheese while you’re at it.
When you’re ready to cook, plop a dollop of olive oil or butter into a pan on medium high heat.
Lay on top of that one large tortilla. Allow that to heat until you can see bubbles of air forming between the tortilla and the surface of the pan.
Lay on half of your mushrooms and onions.
Sprinkle with half the cheese.
Plop the other tortilla on top and let that sit for a minute so the cheese starts to melt and stick everything together.
Then, very carefully, with the largest spatula you have (or two), flip the whole thing over.
Allow the quesadilla to cook on this side for about two minutes, making sure it doesn’t burn, then slide it onto a plate. Use a knife to cut the quesadilla into wedges. Make the other quesadilla up while you wait for the cheese on the one you just cooked to become less molten.
Serve with sour cream and quacamole.
Ooey gooey goodness!
I use a cast iron skillet to lay on top while it is cooking. Keeps it flat and helps it stick together better.
LikeLike
There’s an idea. I find my skillet a little heavy to do that, but maybe I’ll try it with a pot lid or something.
LikeLike
Great recipe! I make a similar version for my quesadillas except I usually add spinach with the mushrooms. Never thought about only doing mushrooms; will have to try it though!
LikeLike
Oh yeah, it’s amazing what you can do with quesadillas!
LikeLike
That looks so delicious! Mushrooms and quesadillas are two of my favorites… now I’m wondering why I’ve never thought of combining the two? 🙂
LikeLike
Well let this be your inspiration, then!
LikeLike
I have never had one before. After seeing this post It is now on my list of potential Friday meals. Friday is the day I am home alone and seems like a quick meal idea
LikeLike
We like sweet potato – black bean quesadillas with salsa, guacamole and sour cream. Your mushroom ones look like they’d be fantastic, too.
LikeLike
I LOVE them with sweet potato!
LikeLike
Mmmmmm…. that made me hungry!
LikeLike