A MEAL YOU CAN MAKE

Mushroom quesadillas

Folded tortillas with savoury mushrooms, melted cheese and fresh salsa.

About 39 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk; check tortillas for wheat/gluten. Choose vegetarian mozzarella. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~434 kcal · 18g protein · 42g carbohydrate · 21g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice mushrooms, dice onion and mince garlic. Mix diced tomatoes with coriander and lime in a separate bowl. Grate mozzarella.

  2. Cook the mushroom filling

    Heat oil over medium-high heat. Stir onion and mushrooms until soft and their water evaporates. Add garlic for the final minute, then transfer filling to a bowl.

  3. Warm and fill tortillas

    Lower heat to medium. Warm tortillas briefly until flexible, then put mushroom filling and cheese on one half of each. Fold over carefully.

  4. Toast in batches

    Cook filled tortillas in the dry pan for about 2 minutes per side until lightly crisp and the cheese melts. Work in batches without crowding; four portions need more time.

  5. Check and serve

    Serve each hot batch with the tomato salsa. Let the filling cool slightly before biting.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 24 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Mexican-inspired · vegetarian cheese adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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