Best 4 Quesadillas Stuffed With Mushrooms And Goat Cheese Recipes

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Indulge in a culinary journey with our delectable quesadillas stuffed with a savory medley of mushrooms and creamy goat cheese. Embark on a taste sensation as you bite into a crispy tortilla enveloping tender mushrooms, caramelized onions, and a melange of spices. The richness of the goat cheese adds a touch of tanginess, creating a harmonious balance of flavors. This article presents a collection of quesadilla recipes that cater to diverse preferences, ensuring a satisfying experience for every palate. Explore variations such as the classic mushroom and cheese quesadilla, featuring gooey mozzarella and a hint of garlic. For a vegetarian delight, try the roasted vegetable quesadilla, packed with colorful bell peppers, zucchini, and a drizzle of balsamic glaze. Spice enthusiasts will relish the chorizo and potato quesadilla, where the smoky chorizo and crispy potatoes add a vibrant kick. Each recipe is meticulously crafted to deliver a unique flavor profile, guaranteeing an unforgettable culinary experience.

Let's cook with our recipes!

CHEESE AND MUSHROOM QUESADILLAS: QUESADILLAS DE QUESO Y HONGOS



Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 quesadillas, serving 8 as an appetizer

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves
Salt
8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
About 1 cup salsa, store-bought or homemade

Steps:

  • The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
  • Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
  • Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA



Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped asparagus
2 cups chopped baby bella mushrooms
1 cup chopped sweet onion
1/4 cup chardonnay
Salt and freshly ground black pepper
5 tomatillos
3 serrano chiles
1 whole clove garlic
12 corn tortillas
1 cup grated Monterey jack cheese
1 cup goat cheese
1/2 cup chopped fresh cilantro

Steps:

  • Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
  • Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
  • Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
  • Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
  • Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
  • Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

QUESADILLAS STUFFED WITH MUSHROOMS AND GOAT CHEESE RECIPE - (4.6/5)



Quesadillas Stuffed with Mushrooms and Goat Cheese Recipe - (4.6/5) image

Provided by SippitySup

Number Of Ingredients 9

2 T unsalted butter
1 lb sliced or quartered mushrooms
1 t salt
1 ⁄4 c shallots, minced
1 T fresh mint, chopped
1 ⁄4 c fresh goat cheese
1 ⁄2 lb low-moisture mozzarella, cut in small dice
2 t vegetable oil
12 corn tortillas

Steps:

  • Heat the butter in a small skillet over medium-high heat. When the butter has stopped foaming and bubbling, add the mushrooms and sprinkle with salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Sprinkle with shallots and cook until the shallots have softened, the moisture has evaporated and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese. Heat the oil on a griddle over medium heat; use a spatula to distribute it so the surface is evenly covered. If you don't have a large griddle, you can use a skillet, but you'll have to cook the quesadillas in more than one batch. Add the tortillas and cook on one side until they have softened, 1 to 2 minutes. Flip them to the other side and spoon 3 to 4 tablespoons of the mushroom mixture in the center. Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling. Cook until the tortilla begins to brown on one side, about 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2 to 3 minutes more. If some of the melting cheese oozes onto the griddle, that's even better. Repeat if necessary to use up all of the tortillas and filling. Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS



Wild Mushroom and Goat Cheese Quesadillas image

Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)

Provided by GoldsmithLissa

Categories     Cheese

Time 23m

Yield 24 wedges, 6 serving(s)

Number Of Ingredients 8

8 ounces sliced mushrooms, combination of shiitake and crimini and oyster
1/4 cup julienned red bell pepper
1/4 cup julienned green bell pepper
2 tablespoons olive oil
1 teaspoon chopped garlic
2 tablespoons sliced green onions
7 ounces goat cheese
8 flour tortillas

Steps:

  • Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
  • Add the garlic and green onions. Saute for 2 minutes.
  • Remove from the heat. Stir in the goat cheese.
  • Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
  • Grill on a flat griddle or in a large skillet on both sides until golden brown.
  • Cut each quesadilla into 6 wedges.

Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8

Tips:

  • Choose the right mushrooms. For this recipe, cremini mushrooms are a good choice because they have a mild flavor and hold their shape well when cooked.
  • Slice the mushrooms thinly. This will help them cook evenly and quickly.
  • Don't overcrowd the pan when cooking the mushrooms. If you do, they will steam instead of sautéing and will not brown properly.
  • Season the mushrooms well. Salt, pepper, and garlic powder are a good starting point. You can also add other herbs and spices to taste.
  • Use a good quality goat cheese. This will make a big difference in the flavor of the quesadillas.
  • Don't overfill the quesadillas. If you do, they will be difficult to fold and cook evenly.
  • Cook the quesadillas over medium heat. This will help them cook evenly without burning the tortillas.
  • Serve the quesadillas immediately with your favorite toppings. Salsa, guacamole, and sour cream are all good options.

Conclusion:

These quesadillas with mushrooms and goat cheese are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer. The mushrooms are sautéed until browned and tender, and the goat cheese adds a creamy and tangy flavor. The quesadillas are then folded and cooked until the cheese is melted and gooey. Serve them with your favorite toppings and enjoy!

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