Shiitake and Green Onion Quesadillas
with corn and black bean salsa
Ingredients
- 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
- 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
Prep
- Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
- Green onions (for quesadillas and salsa) / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- 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)
- Mushrooms - If not already chopped, chop mushrooms. (Can be done 1 day ahead)
- Beans - Drain and rinse beans.
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Make
- 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.
- 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.
- Wipe out pan and place it over medium heat.
- Combine mushrooms with white and green parts of green onions (portion for quesadillas) and cheese.
- Place a tortilla in the heated pan. Top it with mushroom and cheese mixture and then another tortilla.
- 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.
- Slice quesadillas into wedges. Serve with salsa and yogurt on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
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.
1 Helpful44 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.
0 HelpfulFine 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.
1 HelpfulVery 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.
1 HelpfulThe salsa was better after it had a while to sit and let the flavors blend. The marinade was simple and delicious.
0 HelpfulMade 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.
0 Helpful