Quesadillas de Champiñones (Mushroom and Cheese Quesadillas)
Corn tortillas filled with garlicky mushrooms and melting cheese, griddled until crisp and served with fresh pico on the side.
Made with Fresh pico de gallo 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 £1.15 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 1 tablespoon of the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each until golden and all the liquid has gone. Tip onto a plate.
10 min - 2
Add the remaining oil to the pan, reduce the heat to medium and fry the onion and chilli for 4 minutes until soft. Add the garlic for 30 seconds, return the mushrooms and season with salt. Stir in the coriander.
4 min 30 s - 3
Warm the tortillas one at a time in a dry pan for 15 seconds on each side, until pliable. Do not let them crisp.
- 4
Sprinkle a handful of cheese over half of each tortilla, add 2 tablespoons of mushrooms, then fold over and press down.
- 5
Cook the quesadillas in a clean dry pan over a medium heat for 2 to 3 minutes on each side, until the cheese has melted and the tortilla is golden and speckled.
5 min - 6
Serve straight away, cut in half, with your ready made pico de gallo (see the base recipe) spooned over or on the side.
Tips
- Cook the mushrooms until completely dry. Any water left in them will make the tortilla soggy and tear.
- Use a good melting cheese. Mozzarella is a fair swap for Oaxaca, which pulls into long strings.
- Warm the tortillas just until soft. If they crisp up, they crack when folded.
Storing and freezing
Best eaten straight away. The cooked mushroom filling keeps in the fridge for up to 3 days. Reheat until steaming hot all the way through, then assemble and griddle fresh.
Questions
Can I use flour tortillas?
Yes, flour tortillas make a softer, chewier quesadilla and are more common in northern Mexico. Corn tortillas are the more traditional choice in central Mexico and keep the dish gluten free.
Which cheese is the most authentic?
Oaxaca cheese, a stringy, mild cheese wound into balls. Mozzarella is the closest widely available swap. Some cooks add crumbled queso fresco for a salty, milky contrast.
Can I make these dairy free?
Yes, use a good melting dairy free cheese in place of mozzarella. The mushroom filling, corn tortillas and pico de gallo are all dairy free, so only the cheese needs swapping.
More made with fresh pico de gallo
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.