Quesadillas de Champiñones con Salsa Verde (Mushroom Quesadillas)
Crisp corn tortillas folded around garlicky mushrooms and stretchy melted cheese, dipped in cooling green salsa.
Made with Salsa verde (cooked tomatillo salsa) 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 £1.23 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 half the oil in a large frying pan over a high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook for 4 minutes more, until golden and dry.
7 min - 2
Lower the heat, add the onion, garlic and chilli and cook for 4 minutes. Season with the salt and stir in the coriander. Tip into a bowl.
4 min - 3
Wipe the pan. Warm the tortillas in the dry pan for 20 seconds each side so they bend.
- 4
On one half of each tortilla, scatter some cheese and a spoonful of the mushroom mix. Fold over and press.
- 5
Brush the pan lightly with the remaining oil. Cook the quesadillas, 2 or 3 at a time, over a medium heat for 2 minutes each side until golden and the cheese has melted.
4 min - 6
Cut into wedges and serve straight away with your ready made salsa verde (see the base recipe) for dipping. 2 each.
Tips
- Cook the mushrooms until dry and golden. Watery mushrooms make soggy quesadillas.
- Do not overfill. A thin layer of cheese and filling seals better and cooks through.
- In Mexico a quesadilla may be sold without cheese in some regions. Here cheese is part of the fun.
Storing and freezing
Best eaten hot. Cooked filling keeps 2 days in the fridge. Re-crisp quesadillas in a hot pan and eat only when steaming hot.
Questions
Can I make these dairy free?
Yes, use a dairy free melting cheese and check that it is nut free if needed, or leave the cheese out and add refried beans for the filling.
What cheese is most authentic?
Oaxaca cheese, a stretchy white string cheese. Low moisture mozzarella is the best UK swap and melts just as well.
Can I use flour tortillas?
You can, and they bend easily. Corn tortillas give a more traditional flavour and keep the dish gluten free.
More made with salsa verde (cooked tomatillo salsa)
Burritos de Pollo en Salsa Verde (Green Salsa Chicken Burritos)
EFNFTamales de Puerco en Salsa Verde (Pork Tamales)
GFDFEFSopes de Frijol con Salsa Verde (Masa Cups with Beans)
GFEFNFQuesadillas de Hongos con Queso (Mushroom and Cheese Quesadillas)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
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.