Gluten Free Pickled Jalapeño Mushroom Quesadillas with Cilantro Slaw
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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)
Chef's tipWarm briefly before folding to improve flexibility. - 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.
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