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Creamy Mushroom And Pepper Quesadillas

Creamy Mushroom And Pepper Quesadillas prepared dish

These creamy mushroom and pepper quesadillas are a delightful blend of savory flavors and textures. Stuffed with sautéed mushrooms, bell peppers, and melted cheese, they make for a satisfying meal any time of the day.

This recipe is mexican style, lunch, scaled for 4 servings, with 15 min prep and 15 min cook.

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, flour tortillas, olive oil, onion.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 tsp black pepper
  • 4 pieces flour tortillas
  • 2 tbsp olive oil
  • 50 g onion (chopped)
  • 1 tsp salt
  • 100 g bell pepper (sliced)
  • 150 g shredded cheese
  • 100 g cream cheese
  • 200 g mushrooms (sliced)

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 3 minutes.
  3. Stir in the sliced mushrooms and bell pepper, cooking until softened, about 5 minutes.
  4. Season the mixture with salt and black pepper, then remove from heat.
  5. Spread cream cheese evenly over one side of each tortilla.
  6. Layer the mushroom and pepper mixture on half of each tortilla, then sprinkle shredded cheese on top.
  7. Fold the tortillas in half and place them in the skillet over medium heat.
  8. Cook each quesadilla for about 3-4 minutes on each side, or until golden brown and the cheese is melted.
  9. Cut into wedges and serve warm.

Nutrition (per serving)

  • Calories: 370
  • Protein: 14 g
  • Fat: 22 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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