Being mad obsessed with all things Mexican as of late, what better way to showcase some mushrooms than sandwiched between two tortillas. Bursting with seasoned mushrooms and gooey cheese then smothered in a zesty lime cream, these quesadillas may just have you jumping on board with Meatless Monday.
Recipe and photo courtesy of Kathy from eatHalifax.
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4
1 tablespoon butter
200 g mushrooms (oyster, crimini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
½ cup sour cream
zest of ½ lime
squeeze lime juice
1. Prepare lime crema by combining all ingredients. Set aside.
2. Melt butter in a skillet over medium-high heat. Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat.
3. Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
4. Slice and serve with lime crema, green onions. cilantro, and salsa of choice. If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.