Best 4 Creamy Mushroom Pepper Cheese Quesadillas Recipes

Indulge in a culinary delight with our creamy mushroom pepper cheese quesadillas, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features a medley of tender mushrooms, sauteed with aromatic bell peppers and onions, enveloped in a velvety cheese sauce, all nestled within a crispy tortilla. Each bite offers a symphony of flavors, from the earthy notes of the mushrooms to the subtle heat of the pepper and the gooey, melted cheese. Served with a dollop of sour cream, fresh salsa, and sliced avocado, these quesadillas are a feast for the senses, perfect for a quick lunch, dinner, or as a party appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN-MUSHROOM QUESADILLAS

Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Steps:

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

SWEET RED PEPPER & MUSHROOM QUESADILLAS

Sweet Red Pepper & Mushroom Quesadillas image

I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.

Provided by CountryLady

Categories Lunch/Snacks

Time 25m

Yield 4 quesadillas

Number Of Ingredients 9

Ingredients

1 medium red onion, finely chopped
1/2 lb fresh mushrooms, diced
1 clove garlic, minced
1 teaspoon oregano
2 tablespoons olive oil
2 tomatoes, deseeded &,chopped
2 cups red peppers, diced
8 tortillas
2 cups grated cheddar cheese or 2 cups monterey jack cheese (or combo)

Steps:

Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
Stir in tomatoes& peppers; simmer another 5 minutes.
Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
Top with cheese& remaining tortillas.
Bake at 350F for 10 minutes or until cheese melts.
Cut into quarters& serve with salsa, sour cream& guacamole.

Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1

SPINACH AND MUSHROOM QUESADILLAS

Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

CREAMY MUSHROOM , PEPPER & CHEESE QUESADILLAS

Creamy Mushroom , Pepper & Cheese Quesadillas image

Make and share this Creamy Mushroom , Pepper & Cheese Quesadillas recipe from Food.com.

Provided by Rita1652

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 medium onion, chopped
1/4 cup diced bell pepper
12 ounces white mushrooms, sliced
2 jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
4 burrito-size flour tortillas
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese

Steps:

Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapeños, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
Optional: You can heat in microwave oven if you don`t want your tortillas crispy!

Nutrition Facts : Calories 518.3, Fat 28.5, SaturatedFat 10.9, Cholesterol 42.8, Sodium 1107.8, Carbohydrate 47.7, Fiber 3.8, Sugar 5.9, Protein 19.5

Tips:

Use a variety of mushrooms. This will give your quesadillas a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't overcrowd the pan. When cooking the mushrooms, make sure to give them enough space so that they can brown properly. If you overcrowd the pan, the mushrooms will steam instead of brown.
Use a good quality cheese. The cheese is one of the most important ingredients in these quesadillas, so make sure to use a cheese that you love. Some good options include cheddar cheese, Monterey Jack cheese, and Pepper Jack cheese.
Serve the quesadillas immediately. These quesadillas are best served hot and fresh out of the pan. If you let them sit for too long, they will become soggy.

Conclusion:

These creamy mushroom pepper cheese quesadillas are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also great for parties. With their creamy, cheesy filling and crispy tortillas, these quesadillas are sure to be a hit with everyone who tries them.