Crispy tortillas and gooey cheese are paired with rich, savory mushrooms in this simple Mushroom Quesadilla. Add some spicy garlic and fresh parsley, and this is on its way to becoming a favorite quick lunch for me.
One of the things I love the most about quesadillas (and you know I LOVE quesadillas), is that they let even beginners transform simple ingredients into an absolutely mouth-watering snack or meal. After making Hungarian mushroom soup, I’d been looking for new ways to use up some of the leftover mushrooms. So, this mushroom quesadilla recipe was a no-brainer. A seriously delicious no-brainer.
Mushroom Quesadilla
My kids aren’t always fans of mushrooms, but every once in a while I find a recipe that leaves everyone coming back for seconds. And, these mushroom quesadillas do exactly that.
From start to finish, I can whip up a batch of them for my family in 20 minutes or so. Sometimes, one of the boys will help prep ingredients and it goes even faster. But, pretty much any dinner that I can have on the table in that amount of time (especially one that only dirties a single pan!) is a win in my book.
Ingredients and Substitutions
Mushrooms –
From start to finish, this crispy, cheesy Bacon Quesadilla comes together in just 10 minutes. And in addition to being quick and easy to assemble, it’s delicious, too.
Quesadillas are no stranger to our kitchen. I don’t think there’s an easy lunch, breakfast, or dinner that I make more often. But, this recipe for a bacon quesadilla was the result of a busy morning when I was rushing to put together breakfast for my boys. I realized I had some leftover bacon in the refrigerator, and the rest is history. Don’t worry if you don’t happen to have leftover bacon on hand, though. I have full instructions for cooking bacon in the oven, here.
Bacon Quesadilla
Whether I’m pressed for time or just want something easy to make, quesadillas are hard to beat. As a result, they’ve been a last-minute family dinner more than a few times. And, since you’ll only need one skillet to cook everything, it makes this kind of dinner one that I (in all of my dishwashing hating glory) am happy to make!
I love the combination of crispy, salty bacon and gooey cheese. Add in some sharp green onions, and you’ve got an easy dinner option that’s got something for everyone. For an added spicy kick and some cool, creamy, tanginess, we like to serve with a side of salsa and sour cream.
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Crisp tortillas and melting cheese collide with spicy elote corn dip in this hearty, flavorful Corn Quesadilla. And the best part? From start to finish, these come together in just 10 minutes.
This corn quesadilla recipe was heavily inspired by our beloved elote dip, a dish made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether we eat it with a spoon or dip into it with tortilla chips, it’s been a long-time favorite snack in our house. Given our love of elote and quesadillas, it was only a matter of time until I tried combining the two.
Corn Quesadilla
My boys and I are long-time fans of all things quesadilla. In fact, quesadillas were one of the first meals I taught my boys how to cook. They’re simple, easy to make, and provide a great way to use up leftovers.
Unsurprisingly, my boys loved this recipe from the first bite. At this point, I know that I need to multiply this recipe every time I make it. Who knew that adding crispy, golden tortillas and gooey melted cheese to our beloved elote dip would make it even better? I suppose it was a safe bet. These corn quesadillas are a great way to use up any leftover dip (when and if we’re lucky enough to have leftovers).
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Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.
As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.
Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.
Elote Dip
This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.
My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!
We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.
Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.
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