Mushroom-Manchego Quesadillas Recipe | Vegetarian Times Skip to main content

Mushroom-Manchego Quesadillas

Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.



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2 jalapeno chiles
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2 tsp. canola oil
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6 oz. cremini mushrooms, sliced (1 ½ cups)
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¼ tsp. ground black pepper
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4 (8-inch) whole-wheat tortillas
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6 Tbs. shredded manchego cheese
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½ cup prepared salsa verde


1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.

2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.

3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Nutrition Information: 

9 g
Total Fat: 
7 g
Saturated Fat: 
2 g
44 g
8 mg
632 mg
4 g
3 g
Serves 4

Comments on this Recipe

sorry but in Spain we don`t eat quesadillas, that is a Mexican recipe ;)

This was a little different, more earthy than Mexican in flavor, but I liked it. We used Trader Joe's whole wheat & flax tortillas, which paired wonderfully with the mushrooms to nudge things in a hardy, rustic direction. The smoothness of the manchego cheese was a great springboard for the peppers and mushrooms. Good with both salsa verde and with a little sour cream (or both!) Will take the recommendation to add cilantro next time. Note: this did not serve 4 people. It was a perfect lunch for 2, with a side of fruit each. I will make it again.


Oh my! This looks so good :) im going to have to make it for my mom when she gets out of the hosptal!

poh, Carolina, here in America we don't eat quesadillas, we make them and eat them... they are good... try it... won't hurt you....

Going to make this today Can't Wait! Will let everyone know how they are

I have never found a manchego that was safe for vegetarians.

before I was a vegetarian, manchego was one of my favourite cheeses. I have only found one version that is NOT made with rennet - almost all manchegos are not vegetarian-friendly, so those who are strict about vegetarianism, be careful....


I agree about finding a Mexican cheese without animal rennet... it's hard enough to find ANY cheese w/o it but animal ingredients seem to be more prevalent in Mexican dishes. So, I'm surprised to find VT specifying it w/o the warning, or at least an apology.