Mushroom & Feta Quesadillas with Spicy Jalapeño Sauce Recipe

Mushoom & Bocconcini Quesadillas

This Old El Paso™ vegetarian recipe makes 6 deliciously cheesy Quesadillas. It all starts with our soft Tortillas - simply add fresh ingredients like red chili, mushrooms and Bocconcini, top with our Spicy Jalapeño Sauce (made with our Hot Jalapeños) to create a delicious Mexican snack or meal in minutes!
  • Total Time 15 Minutes
  • Spice Level Mild
  • Ingredients 11


  • 1 crushed clove garlic
  • 1 finely chopped red onion
  • 1 seeded and chopped long red chilli
  • 400 g sliced Swiss brown mushrooms
  • 100 g Bocconcini or grated pizza cheese
  • 1 Old El Paso™ Tortillas (6pk)

    Spicy Jalapeño Sauce

  • 1 tablespoon Old El Paso™ Hot Jalapeños
  • 1 cup coriander leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 cup sour cream


  • Heat a little oil in a frying pan over a medium heat and cook garlic, onion and chili until onion is soft. Add mushrooms for 3 minutes or until golden brown. Remove from heat and allow to cool and toss with bocconcini.
  • Spread mushroom mixture over half the Tortilla and fold to enclose. Preheat a sandwich press. Spray both sides of Quesadilla with olive oil spray and cook in press until golden brown. Place in oven to keep warm while preparing remaining Quesadillas.
  • To create the Spicy Jalapeño Sauce Combine jalapeño, coriander, olive oil, lime juice and sour cream in a jug and blend with a stick blender.
  • Serve Quesadillas topped with Spicy Jalapeño Sauce