Mushroom Chorizo Quesadillas Recipe

Name: Mushroom Chorizo Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dried Guajillo chiles, stems removed; 1 Serrano chile; 1/4 cup coarsely chopped sweet onion; 1 clove garlic, chopped; 1 bay leaf; 1/4 cup apple cider vinegar; 1/4 cup water; 2 tablespoons freshly squeezed orange juice; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon agave; 1 teaspoon ground cumin; 1 teaspoon ground cloves; 1 teaspoon dried Mexican oregano; 1 1/4 pound baby Portobello mushrooms, stems removed, rinsed and patted dry; Kosher salt; freshly ground black pepper; 2 teaspoons canola oil; Eight 8-inch flour tortillas; 2 cups grated mozzarella cheese; 2 tablespoons finely chopped cilantro

Servings: persons

5 dried Guajillo chiles, stems removed
1 Serrano chile
1/4 cup coarsely chopped sweet onion
1 clove garlic, chopped
1 bay leaf
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave
1 teaspoon ground cumin
1 teaspoon ground cloves
1 teaspoon dried Mexican oregano
1 1/4 pound baby Portobello mushrooms, stems removed, rinsed and patted dry
Kosher salt
freshly ground black pepper
2 teaspoons canola oil
Eight 8-inch flour tortillas
2 cups grated mozzarella cheese
2 tablespoons finely chopped cilantro

1
In a nonreactive shallow bowl, combine the chiles, onion, garlic, and bay leaf.
2
Pour in the vinegar, water, and orange juice.
3
Cover with plastic wrap set aside at room temperature for 30 minutes.
4
Discard the bay leaf.
5
Transfer the chile-vinegar mixture to the bowl of a food processor and process to form a rough paste.
6
Add the olive oil, agave, cumin, clove, and oregano and pulse until the spices are evenly distributed.
7
Using a spatula, scrape the chile paste into a medium bowl and set aside.
8
Working in the same bowl for the processor, add the mushrooms and pulse until finely diced.
9
Stir the chopped mushrooms into the chile paste and mix until evenly distributed.
10
The mixture should resemble a loose chorizo filling.
11
Season to taste with salt and black pepper.
12
In a non-stick skillet, heat 1/2 teaspoon of the oil.
13
Place one tortilla in the skillet and scatter 1/4 cup cheese evenly over the top.
14
Spread 1/2 cup of the mushroom chorizo filling over the cheese and top with another 1/4 cup of grated mozzarella.
15
Top the quesadilla with the second tortilla and cook over moderately high-heat until crisp on the bottom, about 3 minutes.
16
Carefully flip the quesadilla over to the other side and cook for another 2-3 minutes, until cheese is melted and the chorizo filling is spilling and bubbling out from the sides.
17
Repeat with the reserved oil and tortillas to finish the remaining quesadillas.
18
Slice into wedges, transfer to plates, and sprinkle with chopped cilantro to serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 dried Guajillo chiles, stems removed, 1 Serrano chile, 1/4 cup coarsely chopped sweet onion, 1 clove garlic, chopped, and more.

Yes, Mushroom Chorizo Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Chorizo Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions