Whether you serve them up for a weeknight family dinner or as game day party fare, these rich, savory mushroom and cheese quesadillas really hit the spot. Fresh mushrooms, onion and not-too-spicy poblano chiles meet soft flour tortillas and melty Mexican cheese for a tasty, layered umami flavor that can't be beat. Whip up some of these mushroom quesadillas in just 30 minutes—everyone will be begging for seconds!
Monterey Jack, Poblano and Mushroom Quesadillas
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 6
Ingredients
- 1 tablespoon vegetable oil
- 2 poblano chiles, seeded, finely chopped
- 1 large onion, finely chopped (1 cup)
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 1 1/3 cups shredded Mexican cheese blend
Instructions
-
Step1In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
-
Step2Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
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Step3Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.
Nutrition
370
Calories
19g
Total Fat
15g
Protein
34g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 170
- Total Fat
- 19g
- 30%
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 2g
- Cholesterol
- 40mg
- 13%
- Sodium
- 610mg
- 25%
- Potassium
- 330mg
- 10%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 4g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 50%
- 50%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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