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Smoky Jack & Mushroom Quesadillas

Smoky Jack & Mushroom Quesadillas

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


Ingredients:

  • 2 cups Smoky Jack Cheese, shredded
  • 1 tbsp olive oil
  • 8 medium flour tortillas
  • 1 cup button mushrooms, thinly sliced
  • 1/2 cup red onion, finely diced
  • 1 small red bell pepper, diced
  • 1 tsp smoked paprika (optional, to enhance the smokey flavor)
  • 1/4 tsp garlic powder
  • 2 tbsp fresh cilantro, chopped (optional)
  • Salt and pepper, to taste
  • Sour cream, guacamole, or salsa for serving

Instructions:

  1. Prepare the Filling:

    • Heat olive oil in a skillet over medium heat.
    • Add the red onion and cook for 2 minutes until softened.
    • Stir in the mushrooms and bell pepper. Season with smoked paprika, garlic powder, salt, and pepper. Cook until the mushrooms release their moisture and the mixture is golden, about 5–7 minutes. Remove from heat.
  2. Assemble the Quesadillas:

    • Lay a tortilla flat on a clean surface. Sprinkle a generous handful of shredded Smoky Jack Cheese over half the tortilla.
    • Spoon the mushroom mixture evenly over the cheese. Add a little cilantro if using.
    • Fold the tortilla in half to create a semi-circle.
  3. Cook the Quesadillas:

    • Heat a clean skillet or griddle over medium heat. Place the folded quesadilla on the skillet.
    • Cook for 2–3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and crispy, and the cheese is melted.
    • Repeat with the remaining tortillas.
  4. Serve:

    • Slice each quesadilla into wedges and serve immediately with sour cream, guacamole, or salsa on the side.

Pro Tip: The smokey flavor of the Smoky Jack Cheese pairs perfectly with a hint of heat. If you like a spicy kick, add thinly sliced jalapeños to the filling!

This recipe is perfect for a quick lunch, party appetizer, or even a casual dinner. Enjoy!

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