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My husband was excited about trying out this recipe. We both had a lot of fun preparing it. Thus, the outcome was beyond satisfaction. Every ingredient of it had its distinguishable taste, including the sour cream and the garnish that neutralized the rich taste of butter and cheese! Savoured every bite to its bits!
Hema
It’s like this: I ❤ Tex-Mex.
I’ve always loved Mexican food (read: an excuse to douse food in salsa) and my food senses will always steer me in the direction of a Mexican restaurant when it’s that glorious time to do my favorite thing of all time which is called Go Out to Eat. Chips and salsa, enchiladas, chilaquiles, tostadas, and carnitas – more more more.
On the Mexican food spectrum, I can’t say my tastes are super refined or sophisticated. I food-thrive at both the totally authentic level and the overly Texified level. The freshest, spiciest Mexican food will, without a doubt, make my heart soar, but there is just something so wonderful about a predictably cheesy, golden brown quesadilla that makes me go WHEEEEE! Slash takes me back to 2005 and the snack bar in my college dorm building. Ruh roh.
Is there is anything authentically Mexican food-esquely about a very simple cheesy quesadilla? Better question: does it matter?
Quesa to the dilla.
Bjork and I have this weird lunch thing going on now that we work from home. Both of us. All day, together. WORKING FROM HOME. *head spins*
Bjork works in his little space in “the studio”, which could also be considered our completely unfinished and totally ant-infested basement. I work upstairs, in the aesthetically nice, bug-free, comfortable main floor of our home, because food blogger needs a kitchen, and husband needs wife to be on a different floor of the house. Something about overly excessive sharing of Buzzfeed Animal listicles and not being able to get any “real work” done. So at lunch time we reconvene to eat lunch together and share a few listicles with each other before parting ways back to our different levels of the house.
Le sigh. How romantical.
Or more like q-u-e-s-a-d-i-l-l-a romantical.
True romance for us right now is when you make smoked gouda mushroom quesadillas for two, and then you sit at the table together, and top the quesadillas with every topping imaginable and maybe inwardly critique the other’s topping choices but don’t say anything out loud, cause you’re romantic ❤, and then you choose not to talk in order to allow the space, time, and attention needed for devouring the plate full of sauteed veggies blanketed with a layer of smoky melted cheese all packaged up in a golden brown tortilla crust. Self-sacrifice, guys.
Sauteed mushrooms + peppers + smoked gouda + tortilla + toppings to the universe and back = true love.
Smoked Gouda Mushroom Quesadillas
- Total Time: 35 minutes
- Yield: 5 quesadillas 1x
Description
These Smoked Gouda Mushroom Quesadillas are deeeelicious! Creamy and melty, golden and crunchy, perfect for a quick vegetarian lunch.
Ingredients
- 1 yellow onion
- 2 bell peppers (I used red and yellow)
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 16 ounces fresh sliced white mushrooms
- 1 1/4 cup shredded cheese (obvi, smoked gouda is my fave)
- 10 flour tortillas
- sour cream and cilantro and anything else for topping
Instructions
- Prep the peppers: Slice the onion and peppers into thin strips. Heat the olive oil in a large nonstick skillet over medium high heat; add the onions and saute for 3-5 minutes or until soft. Add the peppers and saute for 5 minutes until soft and roasty-looking on the outside. Transfer to a bowl.
- Prep the mushrooms: Wipe the skillet with a paper towel and return to the stove. Add 1 1/2 tablespoons butter and melt over medium low heat. Add the mushrooms and saute for 5-8 minutes or until golden brown. Toss in the bowl with the peppers and onions.
- Assemble and cook: Wipe the skillet with a paper towel (again) and return to the stove. For each quesadilla, melt 1/2 tablespoon butter in the skillet and layer these ingredients directly in the pan: 1 tortilla, 2 tablespoons cheese, 1/3 cup pepper mushroom mixture, 2 tablespoons cheese, 1 tortilla. By the time you’ve layered them, the bottom will probably be getting a little golden brown. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet. I usually hold my hand on the top tortilla as I flip it to keep the filling from falling out. Let the quesadilla brown for another 2-3 minutes on the other side, just enough to turn golden brown and melt the cheese. Remove and cut into wedges (and repeat for the other quesadillas). Top with sour cream, cilantro or anything else you like!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch
- Cuisine: Mexican
Keywords: quesadillas, vegetarian recipe, mushrooms, mushroom quesadillas
I love quesadillas and we have all the veggies right in the garden. The smoked mushroom is a really nice new twist!
HOLY QUESADILLAS. These look so incredible. Gouda is all over South Africa, it’s like cheddar here, and I’m so happy to have found another another way to use it!
Also, again, congrats on your new job and getting to have those lunches together!!!
Yay for internationally available Gouda!
True love and tortillas. Sounds like a great romance novel to me! Best seller, right here.
When silence descends and you find yourself choosing “not to talk in order to allow the space, time, and attention needed for devouring the plate full of sauteed veggies blanketed with a layer of smoky melted cheese all packaged up in a golden brown tortilla crust” that’s when you know that that plate-full is mighty, fantastically, good!
Romance, cheese, mushrooms and quesa to the dillas? There is a whole lot o’ awesome goin’ on in this here post. And how did you know I have been craving a quesadilla? Mind reading powers you have.
Pinned!
I heart tex mex too – these quesadillas look so yummy!
It is amazing how creative we become with Mexican inspired foodstuffs. I doubt you would find this on the streets in Mexico but it sure sounds good to me. BTW, I’m in awe of your food photography skills.
We have been thoroughly enjoying your love of Tex-Mex lately! =) this looks fabulous!
This looks amazing, especially for breakfast! Wow.. I would love this right about now. Both of us work from home as well and he has a spot where he goes and I have another – romantic. 🙂
Cheese is totally my love language. Which is why I need them ‘dillas in my life — for the marriage/romance, obvi. 😉
Yes cheese and yes quesadillas! These are beautiful. It is definitely a process learning to be home together all day. My husband literally put a wall where a door used to be so the kids and I can’t get to him. I do recommend Bjork get out of the basement for his own sanity though!
I know! Working on that one. 🙂
I love that you and Bjork get to work at home together, but not together, except for ‘dilla lunch. 🙂 That’s my dream for me and my hubby. The days we do both work at home he totally insists on being on a different floor than me. Something about me being a distraction?? Not little ole me… 🙂 Anyways, this quesadilla looks killer. I’ve always loved Mexican but I’ve been especially craving some ‘dillas lately. Can’t wait!
Looks amazing! I think I’ll have to try this out very soon.
I recently discovered how gorgeous Gouda is but I haven’t seen that many recipes that use it so thank you for something that sounds so yummy!
What a pretty quesadilla! For like the past two weeks I’ve been eating quesadillas and nachos non-stop. Cheese and hot sauce, with a side of guac if I’m lucky. This is getting made for sure.
Ahhh! Tex-Mex is my true love too. I love that you used gouda! MMMM!!! You got me dreaming about quesadillas now!
The quesadillas look awesome, and I just realized that yes, working on different levels of the house is a good idea or would be if we had more than one level…
Quesadillas are something that I always forget about despite pretty much always having the appropriate ingredients on hand…
These look amazing – definitely keeping the recipe on hand!
Hi Lindsay, my daughter is always telling me how delicious quesadillas are, and these sure do look amazing. Going to be trying these very soon. Thanks
Loving this flavor combination!! Gouda and mushrooms? YUM!!! Mushrooms are my favorite!
Quesadillas, romance, and smoked gouda? Perfection.
I loved how you spread the topping like that all over the quesadilla. Did you use a squirt bottle for that?
Nope – just whisked the sour cream with a little water (kind of trying to make a texture like crema) and drizzled with a spoon.
Oh, man! The joys of working from home, right? My husband still works outside the house, but it’s been crazy for me these past three weeks since I left my day job.
Speaking of which, I should probably get back to work.
Love these quesadillas – photos are gorg as always 🙂
these look awesome! I’m half Mexican and even though I grew up eating a lot of authentic Mexican, I never say no to anything Mexican-ish – because as you say, it does it really matter? if it has lots of melted cheese I’m in!
Glad to hear that we have the same perspective on that, Andrea! 🙂
I always wondered how couples working from home do it (sometimes I drive myself crazy working from home). Separate floors, brilliant! (Now if I could just get my cute kitten video loving self in exile to the basement from 9-to-5, I’d be golden.) Anyway … always yes yes yes to TexMex, fully-, semi-, or not-at-all-authentic.
The kitten videos! They get me every time.