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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.


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


  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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  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!



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