Recipe
Spicy Mushroom & Jalapeño Quesadillas
Crisp flour tortillas filled with smoky mushrooms, jalapeño, melted cheese and fresh coriander.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Heat the olive oil in a large frying pan over medium heat. Add the onion, jalapeño and mushrooms, then cook for 6-8 minutes until the mushrooms have browned and their moisture has evaporated.
Stir in the smoked paprika, salt and black pepper, cook for 30 seconds, then take the pan off the heat.
Warm a clean, dry frying pan over medium heat. Lay in one tortilla and scatter cheese over one half.
Spoon a quarter of the mushroom filling over the cheese, add a little coriander, then fold the tortilla over to enclose it.
Cook for 2-3 minutes on each side, pressing lightly, until golden and crisp and the cheese has melted. Repeat with the remaining tortillas and filling.
Cut the quesadillas into wedges and serve hot with the sour cream and remaining coriander.
Notes
You can adjust the amount of jalapeños based on your heat preference. For a vegan option, use dairy-free cheese and serve with a vegan sour cream alternative.
About this recipe
These vegetarian quesadillas make a quick, satisfying lunch or light dinner. Mushrooms are cooked with onion, jalapeño and smoked paprika before being folded into flour tortillas with plenty of melting cheese.
Serve the wedges hot with sour cream and extra coriander. Add more jalapeño if you like a sharper chilli kick.
