Mushroom quesadilla

Name: Mushroom quesadilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 2
Ingredients: 1 tablespoon chopped fresh coriander (cilantro) leaves; salt flakes; 1 teaspoon fresh thyme leaves; freshly ground black pepper; 1 celery stalk, thinly sliced; 1 garlic clove, finely grated with a microplane; 15 g (½ oz) unsalted butter; 1 jalapeño, halved, seeded and cut into 5 mm (¼ in) dice; 60 ml (2 fl oz/½ cup) olive oil; 400 g (14 oz) mushrooms, sliced; 1 red onion, finely diced; 300 g (10½ oz) Monterey Jack cheese, grated; ½ lime; 2 Corn tortillas or store bought

Preparation info

Makes
2

Difficulty
Easy
Ready in
30 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Just because you’re time poor in the morning, it doesn’t mean a quick bowl of cornflakes is your only option. As long as you’ve got some tortillas to hand or in the freezer, this dish can be cooked in minutes. Once you’ve eaten something warm, filling and delicious, you will be totally glad you didn’t settle for cereal.

Ingredients

60 ml (2 fl oz/½ cup) olive oil
400 g

Sandwich
Gluten-free
Breakfast
Vegetarian

Method

Heat the olive oil in a non-stick frying pan over medium heat and cook the mushrooms for 5–8 minutes until caramelised. Remove the mushrooms with a slotted spoon and transfer to a plate.
Put the onion, celery, jalapeño and garlic in the pan. Cook over medium heat for 5 minutes, or until the vegetables soften and become translucent.
Return the mushroom