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A stack of sliced vegetarian quesadillas with mushrooms, corn, onions, and cilantro is artfully arranged on a wooden surface. Delicately seasoned with truffle, these quesadillas bring an earthy richness to every bite.
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5 from 2 votes

Mushroom Corn Truffle Quesadillas

Inspired by the mushroom quesadillas I had at Toloache NYC, these quesadillas are ooey-gooey, loaded with mushrooms and flavored with truffle oil and manchego cheese.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4 quesadillas
Author: Nisha Kapur

Ingredients

Mushroom Filling

  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp crushed red pepper
  • 2 cloves garlic chopped
  • 1 jalapeno deseeded & chopped
  • 3 poblano peppers chopped
  • 1/2 medium onion sliced
  • 10 ounces baby bella mushrooms sliced
  • salt to taste
  • 1/4 tsp black pepper
  • 1/2 cup frozen corn run under warm water and drain
  • 4 tso white truffle oil
  • 1/4 cup fresh cilantro roughly chopped
  • 1 stalk scallion chopped (the green portion)

Quesadillas

  • almond flour tortillas I used Siete Foods, paleo approved
  • 1/4 - 1/3 cup manchego cheese per quesadilla
  • 2-3 dollops of filling per quesadillas
  • sprinkle crushed red pepper optional

Instructions

  • For the filling, begin by chopping the garlic, jalapeno and poblano peppers, slice the onion.
  • Heat up a cast-iron skillet on medium heat, once hot, add oil and crushed red pepper.
    A cast iron skillet with oil and red chili flakes is heating on a stovetop, ready to sizzle its way into the perfect mushroom corn quesadillas.
  • Once the pepper sizzles, add the garlic, jalapeno, poblano peppers and onion. Stir and cook for 5-7 minutes until golden brown.
  • In the meantime, slice the mushrooms.
  • This is how the peppers-onion mixture looks... should be slightly charred.
  • Add the mushrooms, but don't season with salt just yet as we want the mushrooms to brown.
  • While stirring in between, cook for roughly 15 minutes. After about 5 minutes the mushrooms will release water and cook down.
  • Now grab your frozen corn and run it under warm water, Drain and set aside. Chop your cilantro.
  • Grate the manchego cheese. Set aside.
  • Once the mushrooms are done, this is what you should have.
  • Add the corn. Stir for a minute.
  • Add truffle oil.
  • Add fresh cilantro and scallions. Stir.
  • Mushroom filling is done.
    A skillet with sautéed mushrooms, corn, and green peppers mixed with herbs is being stirred with a wooden spoon—a delectable filling perfect for truffle-infused quesadillas.
  • Now make the quesadillas, heat up a cast-iron skillet on low heat, once hot add oil or use a cooking spray. Add the almond flour tortilla, top with manchego cheese.
  • Top with mushroom filling.
  • Top with more cheese and crushed red pepper flakes.
  • Fold.
  • Use a heavy lid, press down. Cook for 3-4 minutes each side, check in between.
  • Flip and it's nice and golden brown.
  • Slice and enjoy!
    Grilled truffle quesadilla, halved and brimming with mushrooms, corn, and greens on a wooden board. A cheese block and grater add charm. Garnished with fresh cilantro.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 80mg | Calcium: 109mg | Iron: 1mg