Mushroom Quesadilla Dorada

Mushroom Quesadilla Dorada

SERVINGS

4

PREP TIME

10 Min

COOK TIME

18 Min

Kids and adults alike won’t be able to resist our mushroom quesadilla dorada recipe! In Spanish, “dorada” means “golden,” and that’s exactly how these quesadillas turn out: crispy golden on the outside, and filled with a blend of shredded chihuahua, chorizo and mushrooms on the inside.
FEATURED PRODUCTS
Green Giant® Sliced Mushrooms

Green Giant® Sliced Mushrooms
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Mushroom Quesadilla Dorada

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

Lists of ingredients:

  • ½ pound ground chorizo
    1 jar (10 ounces) Green Giant® Sliced Mushrooms, drained
    3 cups shredded chihuahua cheese (or any Mexican-style cheese)
    4 large flour tortillas
    Salsa and sour cream for serving

STEPS

1 Add chorizo to a non-stick skillet over medium heat. Use a spatula to break up chorizo and cook for 4 minutes. Stir in mushrooms and cook 2 minutes longer. Transfer mixture to a bowl and wipe skillet clean. Return to stovetop.
2 Sprinkle ½ cup cheese in skillet over medium heat. Place tortilla on top of cheese. Add one quarter of the mushroom mixture to one side of the tortilla and top with ¼ cup shredded cheese. Heat for 1-2 minutes to allow cheese to crisp under tortilla.
3 Fold tortilla in half and carefully flip. Cook 1 minute longer to melt the cheese in the center of quesadilla. Transfer to a cutting board. Repeat with remaining tortillas, filling and cheese.
4 Slice quesadillas in half. Serve warm with salsa and sour cream for dipping.

TIPS & TRICKS

When making this mushroom quesadilla recipe, be sure to use a nonstick pan instead of a stainless steel or cast-iron skillet which will enable you to flip your mushroom quesadillas easily and makes cleanup a breeze.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

  • ½ pound ground chorizo
    1 jar (10 ounces) Green Giant® Sliced Mushrooms, drained
    3 cups shredded chihuahua cheese (or any Mexican-style cheese)
    4 large flour tortillas
    Salsa and sour cream for serving

1 Add chorizo to a non-stick skillet over medium heat. Use a spatula to break up chorizo and cook for 4 minutes. Stir in mushrooms and cook 2 minutes longer. Transfer mixture to a bowl and wipe skillet clean. Return to stovetop.
2 Sprinkle ½ cup cheese in skillet over medium heat. Place tortilla on top of cheese. Add one quarter of the mushroom mixture to one side of the tortilla and top with ¼ cup shredded cheese. Heat for 1-2 minutes to allow cheese to crisp under tortilla.
3 Fold tortilla in half and carefully flip. Cook 1 minute longer to melt the cheese in the center of quesadilla. Transfer to a cutting board. Repeat with remaining tortillas, filling and cheese.
4 Slice quesadillas in half. Serve warm with salsa and sour cream for dipping.

Tips & Tricks

When making this mushroom quesadilla recipe, be sure to use a nonstick pan instead of a stainless steel or cast-iron skillet which will enable you to flip your mushroom quesadillas easily and makes cleanup a breeze.

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