These quesadillas bring together the richness of Big Boy Mushrooms with the sweetness of caramelized onions and the creamy tang of goat cheese, complemented by the smokiness of paprika and chipotle!
2 cups oyster and/or pioppino mushrooms, sliced
1 large onion, thinly sliced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder or chili powder (adjust to taste)
Salt and pepper to taste
4 large flour tortillas
1 cup shredded Monterey Jack cheese (or a blend of Mexican cheeses)
1/2 cup goat cheese, crumbled
1/4 cup fresh cilantro, chopped
Optional garnishes: sour cream, avocado slices, lime wedges
Caramelize the Onions:
In a skillet over medium heat, add 1 tablespoon olive oil and the sliced onions.
Cook the onions, stirring occasionally, until they become soft and golden brown (about 15-20 minutes). Set aside.
Cook the Mushrooms:
In the same skillet, add another tablespoon of olive oil and the sliced oyster mushrooms.
Sauté until they start to brown (about 5-7 minutes).
Sprinkle smoked paprika, ground cumin, chipotle powder, salt, and pepper over the mushrooms.
Continue to cook for another 2-3 minutes until the mushrooms are fully cooked and coated with the spices. Remove from heat.
Assemble the Quesadillas:
Lay out the flour tortillas on a flat surface.
Sprinkle half of each tortilla with Monterey Jack cheese.
Evenly distribute the cooked mushrooms and caramelized onions over the cheese.
Add crumbles of goat cheese and a sprinkle of chopped cilantro.
Fold the tortillas in half over the filling.
Cook the Quesadillas:
Heat a clean skillet or griddle over medium heat.
Place the folded quesadillas in the skillet, cooking for about 2-3 minutes on each side until the tortillas are golden brown and the cheese has melted.
Cut quesadillas into wedges.
Serve with sour cream, avocado slices, and lime wedges for freshness!