Vegetarian Pickled Jalapeño Mushroom Quesadillas with Cilantro Slaw

Total time45 min

Prep time20 min

Cook time25 min

Vegetarian Pickled Jalapeño Mushroom Quesadillas with Cilantro Slaw

Deeply browned cremini mushrooms get a smoky lift from cumin and smoked paprika, then a punch of tangy pickled jalapeños that cuts through the melted Monterey Jack folded into every crisp, golden tortilla. The bright cilantro-lime slaw on the side keeps things fresh against all that rich, cheesy filling, and a squeeze of lime or dollop of sour cream at the table rounds it out perfectly. Each tortilla gets pressed and pan-fried until the outside shatters slightly while the inside stays gooey and warm, making for a seriously satisfying handheld lunch or dinner. This one comes together with straightforward pantry produce and a hot skillet, no special equipment needed, and it's a great pick for a vegetarian weeknight table. Serve the wedges hot, right out of the pan, while the cheese is still stretchy.

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Ingredients

4 servings

For the cilantro slaw

3 cups green cabbage, thinly shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
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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.

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