Emulsifier Free Classic Mushroom Quesadillas
Total time35 min
Prep time10 min
Cook time25 min
4.7(30)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- ½ medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
- ½ cup salsa (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.
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