Get ready to indulge in a flavor-packed experience with these Smoky Shiitake Quesadillas with Avocado Cream. These delightful quesadillas are not just a meal; they are an adventure for your taste buds. With the earthy richness of shiitake mushrooms, a hint of smokiness, and the creaminess of avocado, each bite is a celebration of textures and flavors. Perfect for a quick lunch or a satisfying dinner, these quesadillas are sure to become a go-to recipe in your kitchen.

What Makes This Recipe Special

What truly sets these Smoky Shiitake Quesadillas apart is the harmonious blend of ingredients that come together to create a dish bursting with flavor. The shiitake mushrooms add a depth of umami, while the smoked paprika and liquid smoke give a delightful smokiness that elevates the dish. The creamy avocado dip complements the quesadilla beautifully, adding a luscious finish that ties everything together. Plus, they are incredibly easy to make, making them perfect for busy weeknights or casual gatherings with friends.

Ingredients at a Glance

2 teaspoons olive oil or butter, plus more for toasting the quesadillas
12 ounces shiitake mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 to 3 shakes of liquid smoke
Kosher salt and pepper, to taste
4 flour tortillas
6 ounces sharp or smoked cheddar, freshly grated
Pickled onions, for topping
Cotija cheese, for topping
Shredded lettuce, for serving
1/3 cup plain Greek yogurt or sour cream
1 avocado, chopped
1 lime, juiced
1/8 teaspoon salt

Tools of the Trade

Skillet: A non-stick or cast-iron skillet works best for toasting the quesadillas.
Spatula: For flipping the quesadillas with ease.
Mixing bowl: To prepare the avocado cream.
Knife & cutting board: For slicing mushrooms and chopping avocado.

Method: Smoky Shiitake Quesadillas with Avocado Cream.

Step 1: Sauté the Shiitake Mushrooms

In a large skillet, heat 2 teaspoons of olive oil (or butter) over medium heat. Add the sliced shiitake mushrooms and cook for about 5 minutes until they are tender and browned. Stir in the minced garlic, smoked paprika, ground cumin, and liquid smoke. Season with kosher salt and pepper to taste. Cook for an additional 2-3 minutes until the spices are fragrant and the mushrooms are well-coated.

Step 2: Prepare the Avocado Cream

While the mushrooms are cooking, combine the chopped avocado, Greek yogurt (or sour cream), lime juice, and 1/8 teaspoon of salt in a mixing bowl. Mash the ingredients together until you achieve a creamy consistency. Taste and adjust the seasoning if needed. Set aside.

Step 3: Assemble the Quesadillas

On a clean surface, lay out the flour tortillas. Divide the sautéed shiitake mixture evenly among the tortillas, leaving a little room around the edges. Sprinkle the freshly grated cheddar cheese over the mushrooms and fold the tortillas in half to create a half-moon shape.

Step 4: Toast the Quesadillas

In the same skillet, add a little more olive oil or butter over medium heat. Place the folded quesadillas in the skillet, cooking for about 3-4 minutes on each side, or until they are golden brown and the cheese is melted. Repeat this process with the remaining quesadillas.

Step 5: Serve and Garnish

Once the quesadillas are toasted to perfection, cut them into wedges and serve hot. Top with pickled onions, crumbled cotija cheese, and a handful of shredded lettuce. Drizzle with the avocado cream for an extra layer of flavor and creaminess.

Fresh Seasonal Changes

Spring: Add fresh asparagus or spinach for a seasonal twist.
Summer: Incorporate grilled corn or diced tomatoes for a fresh burst of flavor.
Fall: Swap in roasted butternut squash for a sweet and savory combination.
Winter: Add sautéed kale or Swiss chard for a hearty addition.

Notes on Ingredients

Shiitake mushrooms: They provide a unique flavor and texture, but you can substitute with cremini or button mushrooms if preferred.
Cheese: Sharp cheddar gives a nice kick, but feel free to use mozzarella or Monterey Jack for a milder taste.
Liquid smoke: A little goes a long way; adjust to your taste preference for smokiness.
Avocado: Ensure your avocado is ripe for the best flavor and creaminess.

Storage Pro Tips

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through. The avocado cream can also be stored separately for up to 2 days. If it browns, simply stir it before serving, as the flavors will still be delicious!

Your Questions, Answered

Can I make these quesadillas gluten-free?

Absolutely! Simply use gluten-free tortillas in place of the flour tortillas. The filling is naturally gluten-free, so you’ll still enjoy all the flavors without the gluten.

What can I use instead of liquid smoke?

If you don’t have liquid smoke on hand, you can skip it or add a touch of smoked salt for a similar effect. Alternatively, a dash of barbecue sauce can provide a different yet tasty flavor.

Can these quesadillas be made ahead of time?

Yes! You can prepare the filling and the avocado cream in advance. Just assemble and cook the quesadillas right before serving for the best texture and flavor.

How can I make these quesadillas spicier?

For a kick of heat, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the mushroom filling. You can also serve with a spicy salsa on the side.

The Last Word

In conclusion, these Smoky Shiitake Quesadillas with Avocado Cream are a delicious and satisfying dish that combines simplicity with bold flavors. Whether you’re cooking for yourself or sharing with loved ones, these quesadillas will impress with their taste and presentation. So fire up your skillet and get ready to enjoy a meal that’s not only quick to prepare but also bursting with deliciousness. Happy cooking!