Quesadilla Chilanga Champiñones Recipe

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions become translucent.

Cook the Mushrooms

Add the sliced mushrooms to the skillet, season with salt and black pepper, and cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

Assemble the Quesadilla

On one half of each tortilla, layer the mushroom mixture and sprinkle shredded cheese over the top. Fold the tortillas over to create a half-moon shape.

Cook the Quesadilla

Return the quesadilla to the skillet and cook over medium heat for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.

Serve

Cut the quesadillas into wedges, garnish with chopped cilantro, and serve with sour cream and salsa.