Caramelized Onion and Mushroom Quesadilla Recipe

Introduction

This Caramelized Onion and Mushroom Quesadilla is a flavorful twist on a classic favorite. With sweet caramelized onions, savory mushrooms, and melty cheese wrapped in toasted tortillas, it’s an easy meal that’s perfect for any time of day.

Ingredients

• 2 Tablespoons olive oil
• 2 onions, sliced
• 2 teaspoons brown sugar
• 1/3 cup balsamic vinegar
• 1 ½ Tablespoons unsalted butter
• 3 large garlic cloves, minced
• 4 large portobello or mushrooms of choice, thinly sliced
• 3 thyme sprigs (use just the leaves)
• 8 flour tortillas
• 1 cup grated sharp cheddar (or cheese of choice)
• 1 cup spinach/arugula mix, rough chopped
• 1/2 cup sour cream
• Juice of 1/2 lemon

Instructions

1. Step 1: In a medium skillet, heat 1 tablespoon of olive oil over low heat. Add sliced onions and stir occasionally, cooking until soft, about 10 to 12 minutes.
2. Step 2: Add brown sugar and balsamic vinegar to the onions. Cook for another 5 minutes or until onions are caramelized. Remove from heat and transfer onions to a plate or bowl. Set aside.
3. Step 3: In the same skillet, heat butter and the remaining tablespoon of olive oil over medium heat. Add minced garlic, sliced mushrooms, and thyme leaves. Stir and cook for 3 to 4 minutes until mushrooms are soft. Remove from heat and set aside.
4. Step 4: Heat a grill or grill pan over high heat. Toast the tortillas one at a time until they are slightly charred. Place each toasted tortilla, toasted side up, on a clean surface.
5. Step 5: Divide the caramelized onions, mushroom mixture, grated cheese, and chopped spinach/arugula evenly over four of the tortillas. Top each with a remaining tortilla, toasted side down, to form a quesadilla.
6. Step 6: Return the grill pan to high heat. Place each quesadilla on the grill pan and cook for 2 to 3 minutes until the bottom is toasted.
7. Step 7: Flip the quesadilla and cook for another 1 to 2 minutes until the other side is toasted and the cheese has melted.
8. Step 8: To make the lemon sour cream, combine sour cream and lemon juice in a small bowl. Mix thoroughly and serve alongside the quesadillas.

Tips & Variations

• Use a mix of your favorite mushrooms for deeper flavor.
• Try swapping cheddar for Monterey Jack or mozzarella for a different cheese experience.
• Add a pinch of chili flakes to the mushroom mixture for a subtle heat.
• For a gluten-free option, use corn or gluten-free tortillas.
• Serve with guacamole or salsa for added freshness.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or grill pan over medium heat to keep the tortillas crispy. The lemon sour cream is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can use any melting cheese you like such as Monterey Jack, mozzarella, or a Mexican cheese blend to suit your taste.

How do I prevent the tortillas from getting soggy?

To keep tortillas crispy, toast them before assembling the quesadilla and cook the assembled quesadilla over medium-high heat on a grill pan or skillet until both sides are nicely toasted and the cheese is melted.

Caramelized Onion and Mushroom Quesadilla Recipe

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★★★★★

4.9 from 120 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Caramelized Onion and Mushroom Quesadilla is a flavorful vegetarian dish combining sweet caramelized onions, tender sautéed mushrooms, melted sharp cheddar cheese, and fresh spinach and arugula, all sandwiched between perfectly toasted flour tortillas. Finished with a tangy lemon sour cream, it’s an easy yet sophisticated meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

For the Caramelized Onions

• 2 Tablespoons olive oil
• 2 onions, sliced
• 2 teaspoons brown sugar
• 1/3 cup balsamic vinegar

For the Mushroom Mixture

• 1 ½ Tablespoons unsalted butter
• 1 Tablespoon olive oil (remaining after onions)
• 3 large garlic cloves, minced
• 4 large portobello or mushrooms of choice, thinly sliced
• 3 thyme sprigs (leaves only)

For the Quesadilla

• 8 flour tortillas
• 1 cup grated sharp cheddar cheese (or cheese of choice)
• 1 cup spinach/arugula mix, roughly chopped

For the Lemon Sour Cream

• 1/2 cup sour cream
• Juice of 1/2 lemon

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Instructions

1. Caramelize the Onions: In a medium skillet, heat 1 tablespoon olive oil over low heat. Add the sliced onions and stir occasionally, cooking for about 10-12 minutes until soft and translucent. Then add the brown sugar and balsamic vinegar, cooking for another 5 minutes until the onions are richly caramelized. Remove from the skillet and set aside on a plate or bowl.
2. Cook the Mushrooms: In the same skillet, heat the butter and the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic, thinly sliced mushrooms, and thyme leaves. Stir and cook for 3-4 minutes until mushrooms are tender and flavorful. Remove from heat and set aside.
3. Toast the Tortillas: Preheat a grill or grill pan over high heat. Toast the flour tortillas one at a time, cooking until slightly charred but still pliable. Remove and place 4 tortillas toasted side up on a cutting board for assembling.
4. Assemble the Quesadillas: Spread an even quarter of the caramelized onion mixture onto each of the 4 toasted tortillas. Add an even quarter of the mushroom mixture, followed by one quarter of the grated cheese and the chopped spinach/arugula. Top each with one of the remaining toasted tortillas, placing them toasted side down to form the quesadillas.
5. Cook the Quesadillas: Reheat the grill pan on high heat. Place each assembled quesadilla in the pan and cook for 2-3 minutes on one side until toasted. Flip carefully and cook the other side for an additional 1-2 minutes until the tortilla is golden and the cheese has melted through.
6. Prepare the Lemon Sour Cream: In a small bowl, combine the sour cream with the juice of half a lemon. Mix thoroughly to create a tangy dipping sauce.
7. Serve: Slice the quesadillas into wedges and serve warm with the lemon sour cream on the side for dipping.

Notes

• Substitute cheddar with any melty cheese like Monterey Jack or mozzarella if preferred.
• For a gluten-free version, use corn tortillas instead of flour tortillas.
• Ensure the mushrooms are sliced thinly to cook evenly and absorb flavors.
• Low and slow cooking is key to properly caramelize the onions without burning.
• This dish can be served with additional toppings like avocado or salsa for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: caramelized onion quesadilla, mushroom quesadilla, vegetarian quesadilla, easy quesadilla recipe, grilled quesadilla, cheese quesadilla, healthy vegetarian meal