Wednesday, 14 December 2011

Mushroom Quesadilla

Baking quesadilla in the oven might not be traditional, but it does make them easier to make and removes the need to turn them over in a frying pan.


  • 1 onion finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp chilli powder
  • juice of one lime
  • 2 large mushrooms, cut in half and thinly sliced
  • 175g mild cheese, grated
  • 8 medium size tortilla


  1. Preheat the oven to 160 degrees.
  2. Put the onion, oil and chilli powder in a large sauce pan and cook over a medium heat for 10 minutes with the lid on.
  3. Add the lime juice and mushrooms and stir well.
  4. Cook for a further 5 minutes with the lid on.
  5. Place 4 of the tortilla on a couple of baking trays.
  6. Once the mushrooms have started to soften, divide the mushroom mixture between the 4 tortillas and spread out evenly on each one using the back of a spoon.
  7. Divide the cheese between the four tortillas and sprinkle it over the mushroom mixture.
  8. Place the other tortillas over the top of the cheese and gently press down.
  9. Put the baking trays in the oven and bake for 10 minutes or until the edges of the tortilla start to go crisp.
  10. Divide each tortilla sandwich isn't quarters and serve with dips such as guacamole.
Serves 2 as a main course, 4 as starters.

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