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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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