Quesadillas de Champiñones con Mole (Mushroom and Mole Quesadillas)
Golden corn tortilla quesadillas stuffed with garlicky mushrooms, stringy cheese and a drizzle of mole.
Made with Mole poblano and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Cook the mushrooms for 6 minutes until golden and the water has gone. Add the onion for 3 minutes, then the garlic for 30 seconds. Season and tip into a bowl.
9 min - 2
Warm the mole poblano (see the base recipe) with 50 ml water until loose and steaming.
- 3
Warm a tortilla (see the base recipe) in the dry pan. Cover half with cheese and a spoon of mushrooms, then fold over.
- 4
Cook for 2 minutes a side over a medium heat until crisp and the cheese melts. Repeat with the rest of the tortillas.
4 min - 5
Cut each quesadilla in half. Drizzle with mole, scatter coriander and serve hot.
Tips
- Do not overfill. A thin layer of filling seals and crisps better.
- Use a medium heat so the cheese melts before the tortilla colours too much.
- Oaxaca cheese melts beautifully but mozzarella is a good, widely available swap.
Storing and freezing
Best straight away. Cooked quesadillas keep in the fridge for up to 2 days and reheat in a dry pan until steaming hot all the way through.
Questions
Can I use flour tortillas?
Yes. Flour tortillas give a softer, chewier quesadilla, but they are not gluten free. Check the label of bought ones.
Can I make these dairy free?
Use a dairy free melting cheese, or leave the cheese out and add mashed beans for the glue. The mushrooms and mole are already dairy free.
More made with mole poblano
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.