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Gourmet Mexican Quesadillas

This dish was inspired by the mushroom themed gothic horror novel, Mexican Gothic. Mushrooms abound in the Mexican countrysides near Cabo in Baja California Sur. They often are cooked down with garlic, tomatoes and peppers. This is my spin on the traditional.
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course: lunch, Main Course
Cuisine: Mexican
Keyword: cheeseburger, mushrooms, quesadilla
Servings: 2 quesadillas
Calories: 655kcal


  • 1 tbsp butter
  • 1 tbsp avocado oil or olive oil
  • 1 lb mushrooms seasonal is best
  • 1 medium tomato cut into 1/2" cubes
  • 2 scallions chopped
  • 3 cloves garlic cut into large slices
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno cut into rings, seeds removed
  • 8 oz gruyere cheese shredded
  • 4 soft taco size tortillas
  • salt and pepper


  • Heat the oil and butter over medium heat in a large skillet.
  • Add the mushrooms, tomatoes and scallions. Cook until fragrant, about 5 minutes.
  • Add the garlic, cook two more minutes.
  • Add jalapeno peppers and cilantro. Cook two additional minutes, then pull the mushroom mix from the heat.
  • In a separate skillet, heat over a medium to high flame. Add one tortilla shell and layer a quarter of the shredded cheese.
  • Layer half of the mushroom mixture on top.
  • Add another quarter of the cheese before topping with another tortilla. Cook until the bottom layer of cheese has melted, about 3 minutes.
  • Flip the quesadilla and melt the cheese on the other side for 2-3 minutes. Pull from the heat. Repeat for the second quesadilla.
  • Quarter and serve immediately. Enjoy! I ate my Gourmet Mexican Quesadilla with a fork.


Calories: 655kcal | Carbohydrates: 13g | Protein: 42g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 140mg | Sodium: 450mg | Potassium: 1010mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2095IU | Vitamin C: 26mg | Calcium: 1176mg | Iron: 2mg