Deeply savory cremini mushrooms get browned until golden and caramelized, then tossed with sautéed onion, garlic, cumin, and chili powder for a filling that tastes far more complex than the short ingredient list suggests. Tucked into a flour tortilla with plenty of Monterey Jack and folded into a half-moon, everything gets pressed in a hot skillet until the outside turns crisp and golden and the cheese pulls into melty strands. It's the kind of weeknight dinner that comes together in one pan and one skillet, with wedges perfect for dunking into salsa or sour cream. Since the whole dish leans on mushrooms and cheese instead of any meat, it's a naturally satisfying pick for a vegetarian dinner rotation. Bright cilantro on top adds freshness against the rich, smoky filling, making this a quesadilla worth putting on repeat.
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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.
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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