Ingredients:

  • 8 oz fresh mushrooms, sliced (e.g., cremini or shiitake)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 4 large flour tortillas (10-inch/25cm)
  • 2 cups shredded cheese (e.g., Monterey Jack, cheddar, or a blend)
  • ½ cup sour cream or Greek yogurt (for serving), optional
  • Fresh cilantro or chives, chopped (for garnish), optional
  • Vegetable oil (for frying, about ½ cup/120ml)

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté chopped onion until translucent (about 3-4 minutes).
  3. Add garlic and mushrooms; cook until mushrooms are tender (about 5-7 minutes).
  4. Stir in cumin, salt, and pepper; remove from heat.
  5. Place one tortilla in a clean skillet over medium heat.
  6. Evenly distribute ½ cup of the mushroom mixture on one half of the tortilla.
  7. Sprinkle ½ cup of cheese over the mushroom mixture.
  8. Fold the tortilla in half; press gently.
  9. Add vegetable oil to the frying pan (enough to cover the bottom).
  10. Heat oil until shimmering (about 350°F/175°C).
  11. Carefully add the quesadilla, cooking until golden brown (3-4 minutes).
  12. Flip and cook the other side until golden brown and cheese has melted (another 3-4 minutes).
  13. Remove from skillet; place on paper towels to drain excess oil.
  14. Cut each quesadilla into wedges.
  15. Serve with sour cream or Greek yogurt and garnish with cilantro or chives.