Best 2 Wild Mushroom Quesadillas Recipes

Embark on a culinary journey with our delectable Wild Mushroom Quesadillas, a harmonious blend of earthy flavors and textures. Stuffed with a medley of wild mushrooms, sautéed with aromatic shallots and garlic, these quesadillas capture the essence of the forest in every bite. Roasted poblano peppers add a smoky sweetness, while a blend of Oaxaca and Monterey Jack cheeses provides a gooey, stretchy center that oozes with delight. Served with a tangy tomatillo salsa, creamy avocado slices, and a sprinkle of fresh cilantro, these quesadillas are a feast for the senses, promising an unforgettable dining experience.

In addition to the classic Wild Mushroom Quesadillas, this article offers a tantalizing selection of quesadilla variations to suit every palate. Craving a spicy kick? Try the Chorizo and Black Bean Quesadillas, where succulent chorizo and hearty black beans come together in a symphony of flavors, complemented by a spicy tomatillo sauce. For a vegetarian twist, the Roasted Sweet Potato and Black Bean Quesadillas offer a delightful balance of sweet and savory, with a tangy avocado crema adding a refreshing touch.

If you're seeking a seafood indulgence, the Shrimp and Poblano Quesadillas are a must-try. Plump shrimp and roasted poblano peppers unite in a harmonious embrace, enveloped in melted cheese and enhanced by a zesty cilantro-lime crema. And for those who appreciate the classic combination of chicken and cheese, the Chicken and Cheese Quesadillas deliver timeless satisfaction, with tender chicken, gooey cheese, and a flavorful salsa verde.

No matter your preference, these quesadilla recipes guarantee a delightful culinary adventure. With a variety of flavors, textures, and fillings to choose from, you'll find the perfect quesadilla to tantalize your taste buds and create lasting memories at your dining table.

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

WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA

Wild Mushroom Quesadillas with Warm Black Bean Salsa image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 quesadillas

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
4 large flour tortillas, 12 inches in diameter
2 cups shredded sharp white cheddar
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper

Steps:

Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
Cut each quesadilla into wedges and serve with warm salsa for topping.

WILD MUSHROOM QUESADILLAS

Wild Mushroom Quesadillas image

You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

Provided by Kim Severson

Categories brunch, dinner, lunch, quick, appetizer, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
½ cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
½ teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe)

Steps:

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use a variety of wild mushrooms. This will give your quesadillas a more complex flavor. Some good choices include chanterelles, morels, porcini, and shiitake mushrooms.
Sauté the mushrooms until they are browned and tender. This will help to bring out their flavor and make them less chewy.
Use a good quality cheese that melts well. Some good choices include cheddar, Monterey Jack, and pepper Jack cheese.
Don't overload the quesadillas with fillings. This will make them difficult to fold and cook evenly.
Cook the quesadillas over medium heat until they are golden brown and the cheese is melted.
Serve the quesadillas immediately with your favorite toppings. Some good choices include salsa, guacamole, sour cream, and Pico de gallo.

Conclusion:

Wild mushroom quesadillas 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. With a variety of fillings and toppings to choose from, there are endless possibilities for creating your own unique quesadillas. So next time you are looking for a tasty and satisfying meal, give wild mushroom quesadillas a try!