Vegetarian Avocado Crema Mushroom Quesadillas with Fresh Pico

Total time45 min

Prep time20 min

Cook time25 min

Vegetarian Avocado Crema Mushroom Quesadillas with Fresh Pico

Crispy golden tortillas hide a deeply savory filling of caramelized cremini mushrooms, seasoned with cumin, smoked paprika, and plenty of garlic, then folded together with melted Monterey Jack until every bite pulls apart in gooey strands. The blistered, golden-brown exterior gives way to a filling that's rich and umami-packed without a trace of meat, proving mushrooms can absolutely carry the show. A cool, tangy avocado crema and bright, fresh pico de gallo round things out, cutting through the richness with lime and a little heat from jalapeño. It's the kind of build-your-own-plate dinner that comes together fast but still feels like a real occasion. This one's a genuinely satisfying pick for a vegetarian dinner rotation, whether you're feeding a crowd or just craving something hearty and cheesy on a weeknight. Serve the wedges hot, straight from the skillet, with extra crema for dipping.

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Ingredients

4 servings

For the pico de gallo

3 roma tomatoes, finely diced
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½ small white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice
1 small garlic clove, roughly chopped
¼ tsp salt
2 tbsp water

For the mushroom filling

1 lb cremini mushrooms, thinly sliced
2 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the quesadillas

4 large flour tortillas (10-inch)
2 cups shredded monterey jack cheese
1 tbsp neutral oil or butter, for the pan

Instructions

1
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a mixing bowl. Add the lime juice and salt, toss to combine, and set aside at room temperature while you prepare the rest of the recipe.
2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, salt, and water to a blender or food processor. Blend until completely smooth and pourable, scraping down the sides as needed. Taste and adjust salt. Transfer to a bowl and press a piece of plastic wrap directly against the surface to prevent browning.

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