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Shiitake and Green Onion Quesadillas
with corn and black bean salsa

Active: 40 min Total: 40 min
Savory shiitake mushrooms and tangy green onions might sound like an unusual filling for quesadillas, but the combination is great paired with creamy melted cheese.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shiitake and Green Onion Quesadillas:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Mushrooms, fresh shiitakes (sub any brown variety) - 8 oz, chopped (look for pre-chopped)
  • Oil, cooking - 1 Tbsp
  • Cheese, shredded provolone - 8 oz (sub any white and mild shredded cheese)
  • Tortillas, taco-sized corn or flour - 12
  • Yogurt, plain or Greek - for serving
Corn and Black Bean Salsa:
  • Jalapenos - 1, diced
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Tomatoes, medium - 2, chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Vinegar, red or white wine - 2 tsp
  • Oil, cooking - 2 tsp
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
  2. Green onions (for quesadillas and salsa) / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Corn - Shuck corn and slice kernels off cobs. Place in a microwave safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)
  4. Mushrooms - If not already chopped, chop mushrooms. (Can be done 1 day ahead)
  5. Beans - Drain and rinse beans.

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Make

  1. Combine jalapenos, white and green parts of green onions (portion for salsa), tomatoes, corn kernels, and beans with vinegar, oil (portion for salsa), and lime juice. Season with some salt and pepper. Set aside.
  2. Heat a large nonstick pan with oil (portion for quesadillas) over medium-high heat. Add mushrooms and saute until tender and golden, 5 to 6 minutes. Season with a pinch of salt. Transfer mushrooms to a large bowl.
  3. Wipe out pan and place it over medium heat.
  4. Combine mushrooms with white and green parts of green onions (portion for quesadillas) and cheese.
  5. Place a tortilla in the heated pan. Top it with mushroom and cheese mixture and then another tortilla.
  6. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until the cheese is melted. Continue with the remaining tortillas and filling.
  7. Slice quesadillas into wedges. Serve with salsa and yogurt on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (52)
Gluten-free (6)
Paleo (7)
Vegetarian (15)

Most Helpful

Fine flavors overall but nothing special. I think I'll put the chicken in the oven next time. Mine needed much longer to cook on the stove, and by the time it was safe to eat it was pretty dry. I'll probably add something more to the marinade as well, as I found the chicken to be a bit bland.

By: Marin
Posted: Dec 13, 2018
Diet: Original
1 Helpful

44 reviews

I'm not a fan of mushrooms so I made the quesadillas without them, but the combination of fresh corn tortillas and freshly prepared salsa was unbeatable.

By: KJ
Posted: Jun 17, 2019
Diet: Vegetarian
0 Helpful

Very good and basic recipe! Love the simplicity but combination of flavors.

By: Katrina
Posted: May 13, 2019
Diet: Original
0 Helpful

Fine flavors overall but nothing special. I think I'll put the chicken in the oven next time. Mine needed much longer to cook on the stove, and by the time it was safe to eat it was pretty dry. I'll probably add something more to the marinade as well, as I found the chicken to be a bit bland.

By: Marin
Posted: Dec 13, 2018
Diet: Original
1 Helpful

Very good! Husband had seconds! The flavor was good but it wasn't very strong. I think I prefer the other chicken seasonings better. Served with a side of steamed broccoli.

By: Julia
Posted: Sep 12, 2018
Diet: Original
1 Helpful

The salsa was better after it had a while to sit and let the flavors blend. The marinade was simple and delicious.

By: Jenna
Posted: Aug 18, 2018
Diet: Original
0 Helpful

Made original & vegetarian. Meat eaters loved the chicken. Used the salsa so many ways all week, on lunch salads, on tacos, with pulled pork, and chips. Add avocado one night.

By: Jessie
Posted: Aug 04, 2018
Diet: Vegetarian
0 Helpful