Mushroom And Corn Quesadilla Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a skillet over medium heat, add the olive oil. Once hot, add the sliced mushrooms and cook until they are soft and browned, about 5-7 minutes. Add the corn, salt, and black pepper, and cook for an additional 3-4 minutes until heated through. Remove from heat.

2. 2

   Assemble the Quesadilla

   On one half of each tortilla, layer the mushroom and corn mixture and sprinkle with shredded cheese. Fold the tortilla over to cover the filling.

3. 3

   Cook the Quesadilla

   In the same skillet, cook each quesadilla over medium heat for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. You may need to add a little more olive oil to the skillet.

4. 4

   Serve

   Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges. Serve with pico de gallo, crema, and salsa ranchera on the side.