Citric Acid Free Pickled Jalapeño Mushroom Quesadillas with Cilantro Slaw
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the mushroom filling
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- salt and pepper to taste
- ⅓ cup pickled jalapeños, drained and roughly chopped
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, toss the shredded cabbage and cilantro with the lime juice, 1 tbsp olive oil, and 1/4 tsp salt until evenly coated. Set aside while you prepare the filling — the slaw will soften slightly as it sits.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown. Stir and continue cooking for another 3–4 minutes, until the mushrooms are deeply browned and any released liquid has evaporated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!