Meet my favourite quesadilla. It’s not exactly a traditional quesadilla I know, but it is so packed with flavour and is a great switch up to the usual Mexican flavours. Even Max, who claims he doesn’t like mushrooms, ate these up.
This started as a play off of Mushroom Aioli Toasts, when I opened my fridge and discovered that we pretty much just had mushrooms to eat for lunch. To the mushrooms I added some caramelized onions, salty prosciutto, cheddar cheese and mustard aioli. The results were a mouthwatering quesadilla that quickly made it’s way to the top of our weekend lunch rotation.
These are special enough to be served as a starter course for a dinner party but simple enough for a lazy weekend lunch or dinner. Serve with a side salad and you have yourself one crave worthy (nearly meatless) meal.
- 1 tablespoons extra virgin olive oil
- ½ onion, chopped
- 8 oz. mushrooms, sliced
- 1 garlic clove, minced
- 2 prosciutto slices, chopped
- salt and pepper, to taste
- mustard aioli*
- 1 cup shredded cheddar cheese
- 4 whole wheat tortillas (8 inch)
- Heat oil in a non-stick skillet over medium heat. Add onion, season with salt and pepper; cook, stirring often, until soft and translucent. Add mushrooms and cook until soft. Season again with salt and pepper. Add prosciutto (with more oil if necessary). Allow to cook, stirring often, until the onions are browned. Add garlic, cook 30-60 seconds, until fragrant. Remove from heat and set aside.
- Lay out tortillas on a clean work surface. Spread a thin layer of aioli over tortillas. Sprinkle mushroom mixture onto one half of each tortilla. Top mushrooms with cheese. Fold tortillas over to cover. Place on a baking sheet. Bake at 450ºF for 5 minutes or until tortillas are starting to brown and cheese is melted.
- Allow to cool slightly. Cut each quesadilla into 3 wedges and serve.
*Here is the recipe for mustard aioli.