Portobello Mushroom and Corn Quesadilla Recipe

Quesadillas are often seen as a kid’s menu item. They are simple to make and simple to eat. But you can elevate your quesadillas to make them more adult. This portobello mushroom and corn quesadilla recipe is the perfect example of that elevation.

Your kids may not enjoy the extra ingredients in this quesadilla but you sure will. In fact, you might even qualify this as an exciting take on the quesadilla at home.

A portobello mushroom and corn quesadilla recipe is the perfect way to turn a boring cheese tortilla into an excellent meal for adults. In fact, a quesadilla is a great snack for people of all ages.

But there are ways to turn that snack into a meal. You just need the right recipes to help you get more creative with that tortilla and cheese. A portobello mushroom and corn quesadilla recipe is the perfect way to turn that snack into a meal.

The mushroom adds more flavor to the quesadilla, and the corn is an extra bonus. The next step to worry about is the cheese. But there are so many different combinations that you can explore when it comes to the cheese.

Each combination leading to a new taste and experience.

Portobello Mushroom and Corn Quesadilla Recipe

The tortillas are the most important part of any quesadilla. Of course, there is not a whole lot of room for exploration there. You could use a corn tortilla, but flour tortillas make for bigger quesadillas.

There are some different takes, like spinach tortillas used for wraps. But it is best to stick to flour tortillas if you can. A portobello mushroom quesadilla requires portobello mushrooms, fresh work best.

You will also need some corn, and a red onion for more flavor. We use pepper jack cheese in this recipe, but you can explore the cheese options as much as you would like.

How to make Portobello Mushroom and Corn Quesadillas

Coat your pan with ¼ cup vegetable oil and let it warm over low to medium heat in a cast iron skillet.

Prep the ingredients by slicing the portobello mushrooms thinly, cook the corn, and thinly slice the red onion.

Mix all your ingredients in a mixing bowl.

When the oil is hot, place the tortilla in the pan and lay all the ingredients on top of the tortilla.

Fold the tortilla in half or place another whole tortilla on top of the ingredients.

Flip the tortilla over to lightly brown each side and continue flipping until you prefer.

Remove the quesadilla and cut into sixths or quarters. Enjoy!

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