Crispy Butter Mushroom Quesadilla
Tender sautéed mushrooms and melted Monterey Jack folded into a golden, buttery flour tortilla. Five minutes from pan to plate—the weeknight quesadilla that actually tastes restaurant-good.
- Total time
- 10 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1 cup monterey jack cheese, shredded
- 2 whole flour tortillas (8-inch)
Instructions
- 1
Heat 1 tbsp butter in a skillet over medium-high until foaming.
- 2
Add mushrooms and cook without stirring for 2 minutes until edges brown.
- 3
Stir and cook 1 more minute until mushrooms release their liquid and soften.
- 4
Spread half the cheese on one tortilla, top with cooked mushrooms and remaining cheese, then fold in half.
- 5
Wipe out the skillet and add remaining 1 tbsp butter over medium heat.
- 6
Cook the quesadilla 2 minutes per side until golden and cheese melts completely.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- spatula
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