Monterey Cremini Quesadillas


  • 1 tbsp vegetable oil
  • 1 lb cremini mushrooms, sliced ¼" thick
  • 1 tbsp minced garlic
  • 1 tsp chili powder
  • ½ tsp freshly ground black pepper
  • ¼ tsp kosher salt
  • 1 tbsp unsalted butter
  • 4 large flour tortillas
  • 2 cups grated Monterey Jack cheese
  • 1 cup salsa of your choice


  1. Preheat the oven to 200º
  2. Heat the vegetable oil in a large skillet over medium heat
  3. Add the mushrooms and, stirring regularly, sauté until they’ve released their liquid and it’s cooked off, about 15 minutes.  Add the garlic, chili power, pepper, and salt, and cook 2 minutes more.  Pour the mixture into a bowl
  4. Wipe out the skillet and place over medium-high heat. Add one-quarter of the butter to the skillet and use a pastry brush or spoon to swirl it around. Place one tortilla in the skillet. Evenly spread half of the mushroom mix on the tortilla and top with half of the cheese. Put another tortilla on top. Dot the top tortilla with a second bit of butter
  5. Cook the quesadilla for 3 minutes, pressing down lightly on top with a spatula. Flip the quesadilla and cook for two minutes more, again pressing down lightly with a spatula. Slide onto a baking sheet and keep it warm in the oven. Repeat with the remaining tortillas, butter, mushrooms, and cheese
  6. Cut each quesadilla into 6 or 8 wedges. Serve on a platter with the salsa on the side