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

Ingredient List

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Serve Quesadillas topped with Spicy Jalapeño Sauce

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