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.
Caramelized Onion, Mushroom & Prosciutto Quesadillas
- 1 tablespoons extra virgin olive oil
- 1/2 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.
Makes: 4 servings (12 wedges)
We’ve been eating these quesadillas for a couple of years now. This is our absolute favourite combination of quesadilla fillings. How could it not be? They’ve got every possible form of goodness in them – bacon, cream cheese, black beans, green chilies, chicken… I’ll stop now before I list off all the ingredients. I love them all!
All of this is just made that much better by the smokiness from the barbecue. In the winter months we do make them on the stove top, so that is a tasty alternative if you don’t have a grill handy.
We’re still in the middle of moving so I’m sharing a recipe that I original created for Smithfield.com a long while ago. If you feel like you recognize the photo or recipe, that’s why! ;) It’s no longer available on their site and I thought it deserved it’s time in the spotlight here on the blog, since we make it so often. Enjoy!
Chicken, Bacon & Black Bean Quesadillas
To make this a little faster you can use leftover or rotisserie chicken. Just sauté the red pepper and add the chicken and spices with the rest of the filling ingredients.
- 2 chicken breasts, cut into bite size pieces (2 cups cooked)
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 1/2 red bell pepper, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can green chilies
- 1/2 cup spreadable cream cheese
- 6 strips bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 cups shredded cheese
- 8, 8 inch flour tortillas
- sour cream and salsa, for serving
Saute the chicken with chili powder, oregano, salt and pepper in a bit of oil over medium heat in a large skillet until starting to brown. Add red pepper and saute until chicken is cooked through and peppers are softened. Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on a clean countertop. Spread with chicken mixture. Sprinkle with green onions and cheese. Top with remaining four tortillas.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook them, one at a time, in a dry skillet over medium heat.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.