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Home : Entrees : Meatless : Mushroom And Cheese Quesadillas With Fresh Mango Salsa

Makes 4 quesadillas & 2 cups of sauce
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Mushroom And Cheese Quesadillas With Fresh Mango Salsa

Contributed by: NAPSA

Enjoy Crisp Quesadillas with a Meaty Mushroom Filling (NAPSA) - Build a tortilla "sandwich" with a tasty filling, pan fry your creation and what do you have? A Mexican classic called a quesadilla, which is catching on in restaurants across the country. Making this Mexican-style specialty at home is simple once you know how. As for what's inside, the options are unlimited!

One great quesadilla combo consists of sauteed white mushrooms with a hint of garlic and green chiles, and Monterey Jack cheese melted on top. Accented with a zingy mango salsa, these crisp quesadillas are perfect as a light meal with a salad or on a buffet table. Cut in wedges, they can be passed on a platter as an hors d'oeuvre.

When you buy fresh mushrooms for quesadillas-or any other purpose-be sure to refrigerate them in a paper bag, not plastic.


  • 8 ounces Monterey Jack cheese
  • Vegetable oil, as needed
  • 1 pound mixed fresh mushrooms, thinly sliced (such as white, portabella and shiitake)
  • 1 can (4.5 ounces) mild green chilies, well drained
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 (6-inch) flour tortillas
  • Fresh Mango Salsa (recipe follows)


Cut Monterey Jack in thin slices; set aside.

In a large skillet, over medium-high heat, heat 2 tablespoons oil until hot. Add mushrooms; cook and stir for 2 minutes; remove 1 cup for garnish; set aside.

To remaining mushrooms, add green chilies, onion, garlic, salt and black pepper; cook and stir until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer; remove from heat.

To assemble quesadillas: Spoon mushroom mixture on 4 tortillas, dividing evenly. Top with cheese slices and remaining tortillas.

In the cleaned skillet, over medium-high heat, heat 1 teaspoon vegetable oil. Add 1 quesadilla (pressing down lightly with spatula); cook until lightly browned on both sides and cheese melts, about 1 minute.

Remove from skillet; keep warm. Repeat with remaining quesadillas using additional oil as needed.

Cut quesadillas in wedges; top with reserved mushrooms and Fresh Mango Salsa.

Fresh Mango Salsa:

In a small bowl, combine 2 cups diced fresh mango or peaches, 2 tablespoons fresh lime juice, 1 to 2 tablespoons chopped fresh cilantro leaves, 1 tablespoon finely chopped fresh jalape­o and 1/4 teaspoon salt.

Serving Size: Makes 4 quesadillas & 2 cups of sauce



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