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Sweet Smoky Shiitake Quesadillas with Avocado Cream. recipe photo

Smoky Shiitake Quesadillas with Avocado Cream.

Get ready for a flavor-packed experience with these Smoky Shiitake Quesadillas! Earthy mushrooms and creamy avocado unite for a sensational meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadillas:
  • 2 teaspoons olive oil or butter plus more for toasting
  • 12 ounces shiitake mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 to 3 shakes 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

Equipment

  • Skillet
  • Spatula
  • Mixing bowl
  • Knife & Cutting Board

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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 be stored separately for up to 2 days; stir if it browns.