Crispy Quesadilla loaded with eggs, mushroom and jalapeño, this Mushroom Egg Quesadilla is a great meal for a busy night. It takes less than 15 minutes to prepare this EASY, QUICK Quesadilla.
Quesadilla is a such a great meal for any day, and there is always endless possibilities of what we can stuff in there. Leftovers are always great, and sometimes those veggies that got ignored can be stir fried and hidden with cheese in tortillas.
I always keep a packet of Tortilla for such quick meals.
VIDEO OF MUSHROOM EGG QUESADILLA
Mushroom Egg Quesadilla
The combination of Mushroom with Japaleno and Egg is full proof, and you can definitely add some dried herbs or spices too. I kept it very simple.
If you don't eat egg, you can discard that and add a variety of cheese to the tortilla to being it together.
Ingredients for Mushroom Egg Quesadilla
Cremini Mushrooms - I often go for either Cremini Mushroom or White Button Mushroom, but you can definitely make it more exotic with different variety of earthy mushrooms.
Jalapeño - Discard the seeds if you don't like the heat from Jalapeño. I kept it intact, as these Jalapeños were not that spicy anyway.
Eggs - I was making a filling Quesadilla so went for 2 eggs per Quesadilla
Cheese - I used a mix of shredded Cheddar cheese and Mozzarella cheese.
Butter - I used butter, but if you want to skip butter, oil is fine too.
Can you make this in advance ?
This quick Quesadilla doesn't need a lot of prep work. I pretty much make it instantly.
Having said that, you can definitely stir fry the mushroom and jalapeño in advance. You can make in bulk and store as a meal prep.
It is just the browning of the mushroom that does take time and if you are making for a big group, then stir frying the mushroom and jalapeño in advance will definitely help a lot!
Key Steps to brown Mushroom
The most important step when cooking is mushroom is to not wash it with water. Instead, take a clean cloth or kitchen towel and rub the dirt off the mushroom.
You want to keep the mushroom dry so when you stir fry in hot oil/butter or ghee it will slowly caramelize and turn golden brown.
Another important point is to avoid adding salt when you brown the mushroom. Salt will release moisture from the vegetable and that will turn the mushroom soggy. It will soften and get cooked, but you will not get the brown shade.
Quesadilla tastes best when prepared fresh and enjoyed warm. I like to wash it down with a glass of juice. The fluffy egg, with the meaty mushroom and spicy jalapeño, is such a great combo. You absolutely must try.
TRY THESE RECIPES :
Mushroom Egg Quesadilla
Ingredients
- For 1 Quesadilla
- 2 tablespoon butter
- 4 small size mushrooms
- 1 jalapeno
- 2 eggs
- salt and pepper to taste
- ½ cup shredded cheese
- 1 flour tortilla
Instructions
- 1. Slice the mushroom and jalapeño thinly.
- 2. Crack the eggs and season with salt and pepper. Whisk it.
- 3. In a skillet, melt the butter and add the mushroom. Stir fry it for a while, until it starts to change color.
- 4. Add the jalapeño and stir it around to cook for a while.
- 5. Once done, season with little salt and spread out the jalapeño and mushroom.
- 6. Pour the whisked egg and swirl the pan if needed to let the egg cover the bottom of the pan.
- 7. Immediately place a tortilla on top and give it a minute for the eggs to cook.
- 8. Gently release the edge first and then flip the tortilla.
- 9. Add cheese on half of the tortilla and fold it to seal tight.
- 10. Brown on both the side of the tortilla for a few seconds.
- 11. Take the Quesadilla off the pan to a board and let it cool for 1 to 2 minutes. Then slice and enjoy with sour cream or dip of your choice.
Notes
Nutrition
