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Shiitake and Green Onion Quesadillas
with corn and black bean salsa

Active: 35 min Total: 35 min

Filled with shiitakes and green onions, these are no ordinary quesadillas. Look for a mild white cheese to complement the flavors in the filling of this dish that was first featured in 2018.

Ingredients

Servings:
4
Metric
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
Shiitake and Green Onion Quesadillas:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Mushrooms, fresh shiitakes - 8 oz, chopped (look for pre-chopped; sub any brown mushroom)
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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.
  6. Make salsa - 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 (portion for salsa). Season with some salt and pepper.

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Make

  1. 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.
  2. Wipe out pan and place it over medium heat.
  3. Combine mushrooms with white and green parts of green onions (portion for quesadillas) and cheese.
  4. Place a tortilla in the heated pan. Top it with mushroom and cheese mixture and then another tortilla.
  5. 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.
  6. Slice quesadillas into wedges. Serve with corn and black bean salsa and yogurt on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (46)
Gluten-free (5)
Paleo (8)
Vegetarian (8)

39 reviews

Really enjoyed the chicken. Have to keep an eye on it though. I grilled mine indoors just to make sure the honey didnt burn on me. Had with corn on the cob so didnt try the sides.

By: Jenn
Posted: Aug 26, 2019
Diet: Paleo
0 Helpful

I varied things a bit. I cut the chicken up before marinating & sauteing. Served over the salsa with crunched up tortilla chips. Very tasty!!

By: Ruth
Posted: Aug 26, 2019
Diet: Original
0 Helpful

Added sauted green beens. Left out the hots but added a spoon of adobe sauce for flavor. Mixed 2 vegan cheeses and used both corn tortillas and flatbread for delicious dinner!

By: Mark
Posted: Aug 25, 2019
Diet: Vegetarian
0 Helpful

Tasty and easy! I used frozen corn and added pineapple to the salsa. For the chicken, I seared it in the skillet, then transferred to the oven for 15 minutes at 400 degrees.

By: Marie
Posted: Aug 24, 2019
Diet: Original
0 Helpful

Really tasty! I used boneless, skinless breasts (because that’s what we had on hand) cooked in the Instant Pot to keep them moist. The salsa was fantastic, even without the jalapeño.

By: Melissa
Posted: Aug 23, 2019
Diet: Original
0 Helpful

Really good and pretty easy. Used frozen corn, roasted it in a pan. Added extra lime to the salsa. Sprinkled quesadillas with tajin. So yummy!

By: Kyler
Posted: Aug 23, 2019
Diet: Vegetarian
0 Helpful