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Mushroom Zucchini Quesadilla

A perfect handheld meal for a crowd.

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Equipment List

  • 10” nonstick skillet
  • Heatproof spatula
  • Large mixing bowl
  • Cheese grater
  • Baking sheet for finished quesadilla

Ingredients

  • Veggie mix
    • 1 Tbsp olive oil
    • 5 cloves garlic
      - minced
    • 1 medium onion
      - chopped
    • 1 jalapeño
      - deseeded and minced
    • 1 zucchini
      - diced
    • 8 oz mushrooms
      - baby Bella or white, sliced
  • 1 8” flour tortillas
    - x 6
  • 1/2 Tbsp butter
    - x 6 (total 3 Tbsp)
  • 1.3 oz melty cheese
    - 8oz total cheddar, mozzarella or Colby jack
  • Optional toppings
    • Salsa
    • Guacamole
    • Sour cream

Preparation Instructions

  • Lay out ingredients.
    Step Image
  • Dice onion, zuchinni, and jalapeño. Mince garlic. Slice mushrooms. Grate cheese.
    Step Image

Cooking Instructions

  • Preheat to 207°F
  • Add 1 Tbsp olive oil to pan
  • Add 1 medium onion to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 jalapeño to pan
  • Stir ingredients
  • Add 5 cloves garlic to pan
  • Stir ingredients
  • Add 8 oz mushrooms to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 zucchini to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Remove Veggie mix from pan
  • Remove all ingredients to medium mixing bowl.
  • Add 1 8” flour tortillas to pan
  • Flip 1 8” flour tortillas
  • Note: Warming tortillas improve flavor. This is done first, then butter is added to fry the outside of the tortilla by placing butter under the tortilla.
  • Flip ingredients
  • Add 1/2 Tbsp butter to pan
  • Flip ingredients
  • Add 1.3 oz melty cheese to pan
  • Add 1/6 Veggie mix on top of tortilla and cheese, on one side.
  • Fold tortilla over so cheese covers vegetables. Push any fallen veggies back into quesadilla.
  • Remove quesadilla from pan
  • Add 1 8” flour tortillas to pan
  • Flip 1 8” flour tortillas
  • Add 1/2 Tbsp butter to pan under tortilla
  • Add 1.3 oz melty cheese to pan
  • Add 1/6 Veggie mix on top of tortilla and cheese, on one side.
  • Fold tortilla and cheese around veggie.
  • Remove quesadilla from pan
  • Add 1 8” flour tortillas to pan
  • Flip 1 8” flour tortillas
  • Add 1/2 Tbsp butter to pan
  • Add 1.3 oz melty cheese to pan
  • Add 1/6 Veggie mix to pan
  • Fold cheese and tortilla around veggie mix
  • Remove quesadilla from pan
  • Add 1 8” flour tortillas to pan
  • Add 1/2 Tbsp butter to pan
  • Add 1.3 oz melty cheese to pan
  • Add 1/6 Veggie mix to pan
  • Fold tortilla and cheese around veggie mix.
  • Note: Make sure tortilla is to your level of desired crisp
  • Add 1 8” flour tortillas to pan
  • Add 1/2 Tbsp butter to pan
  • Add 1.3 oz melty cheese to pan
  • Add 1/6 Veggie mix to pan
  • Fold tortilla and cheese around veggie mix.
  • Flip ingredients
  • Remove quesadilla from pan
  • Add 1 8” flour tortillas to pan
  • Add 1/2 Tbsp butter to pan
  • Flip 1 8” flour tortillas
  • Add remaining 1.3 oz melty cheese to pan
  • Add remaining Veggie mix to pan
  • Fold cheese and tortilla around veggies.
  • Flip ingredients
  • Remove quesadilla from pan
  • Remove from heat.

Finishing Instructions

  • Earlier made quesadilla can be reheated oven or in pan. Otherwise ready to serve with salsa, guacamole and/or sour cream.