Border Grill Mushroom Quesadillas Recipe
Border Grill’s Mushroom Quesadillas are a savory delight featuring sautéed mushrooms, melted cheese, and roasted poblano peppers folded in a warm tortilla, offering a flavorful and satisfying Mexican-inspired dish.
Make this Straight-From-the-Restaurant Border Grill Mushroom Quesadillas Recipe at home and your Mushroom Quesadillas will taste just like Border Grill.
Photo by stu_spivack
Border Grill Mushroom Quesadillas
A Master Local and Regional Favorite Mexican Restaurant Copycat Recipe
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Straight-From-the-Restaurant
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Border Grill Mushroom Quesadillas Recipe from 2015 is a Straight-From-the-Restaurant Recipe.
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Border Grill
Border Grill, co-owned by chefs Susan Feniger and Mary Sue Milliken, is a vibrant and iconic restaurant with locations in Los Angeles and Las Vegas. Known for its innovative approach to Mexican cuisine, Border Grill has earned a reputation for serving bold flavors, fresh ingredients, and creative dishes inspired by the diverse culinary traditions of Mexico.
Founded in 1985, Border Grill was one of the pioneers in bringing authentic Mexican cuisine to the forefront of the American culinary scene. With their background in classical French techniques and a deep appreciation for Mexican flavors, Feniger and Milliken set out to challenge the stereotypes surrounding Mexican food and elevate it to a gourmet level.
The Los Angeles location of Border Grill, situated in the vibrant downtown area, offers a lively and welcoming atmosphere where guests can enjoy a culinary journey through Mexico’s diverse regions. The restaurant features a dynamic menu showcasing traditional dishes with a modern twist, from tacos and enchiladas to ceviche and seafood specialties. Guests can also indulge in an extensive selection of margaritas and cocktails crafted with premium tequila and fresh ingredients.
In Las Vegas, Border Grill is located at the iconic Forum Shops at Caesars Palace, providing guests with a stylish and upscale dining experience in the heart of the Las Vegas Strip. The restaurant’s sleek and contemporary design, combined with its vibrant colors and lively ambiance, creates an inviting space for diners to savor the bold and flavorful creations of Feniger and Milliken.
Both locations of Border Grill are committed to using locally sourced, sustainable ingredients whenever possible, reflecting the chefs’ dedication to supporting local farmers and producers. Additionally, Border Grill places a strong emphasis on hospitality, with attentive service and a warm, welcoming atmosphere that makes guests feel like part of the family.
With its innovative approach to Mexican cuisine, commitment to sustainability, and dedication to hospitality, Border Grill continues to be a beloved destination for food lovers in Los Angeles and Las Vegas, offering a culinary experience that celebrates the vibrant flavors and diverse traditions of Mexico.
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Mushroom Quesadillas
Mushroom Quesadillas, while not as historically documented as some other Mexican dishes, are believed to have originated as a variation of the traditional cheese quesadilla. The exact origin of mushroom quesadillas is unclear, but they likely emerged as a creative adaptation of the classic cheese-filled tortilla, particularly in regions where mushrooms are abundant.
Quesadillas themselves have a long history in Mexican cuisine, with their origins dating back to the pre-Columbian era when indigenous peoples in Mesoamerica prepared flatbreads filled with various ingredients. Over time, the concept evolved, and cheese became a popular filling, leading to the creation of the modern-day cheese quesadilla.
Mushroom quesadillas gained popularity as vegetarian options in Mexican cuisine, providing a flavorful and satisfying alternative to meat-based fillings. Mushrooms are versatile and readily absorb the flavors of seasonings and spices, making them an excellent choice for quesadilla fillings.
The dish has since gained popularity beyond Mexico and can now be found on menus in Mexican restaurants worldwide, as well as in Tex-Mex and contemporary fusion cuisines. Its appeal extends to vegetarians and meat-eaters alike, thanks to the rich umami flavor and meaty texture of mushrooms.
In recent years, mushroom quesadillas have become increasingly popular as people seek out plant-based and meatless options for health and environmental reasons. They are often featured on menus in a variety of dining establishments, from casual eateries to upscale restaurants, reflecting their widespread appeal and versatility as a flavorful and satisfying dish.
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Border Grill Mushroom Quesadillas Recipe
Border Grill's Mushroom Quesadillas are a savory delight featuring sautéed mushrooms, melted cheese and roasted poblano peppers folded in a warm tortilla, offering a flavorful and satisfying Mexican-inspired dish. Make our Border Grill Mushroom Quesadillas Recipe at home. With this Straight-From-the-Restaurant Recipe your Mushroom Quesadillas will taste just like Border Grill's.
Yield: 2 Servings
Ingredients
- 2 tablespoons unsalted Butter
- 1/2 small Onion diced
- 1 small clove Garlic peeled and minced
- 1/2 pound White or Shiitake Mushrooms cleaned and roughly chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1 Chile de Arbol, stemmed, seeded and finely ground, or 1/2 teaspoon Cayenne Pepper
- 1/2 bunch Epazote or Parsley leaves only, roughly chopped
- 3/4 cups grated Manchego Cheese or Monterey Jack Cheese
- 1/2 cup grated Panela Cheese
- 1/4 cup grated Añejo Cheese, Parmesan Cheese or Romano Cheese
- Two 8-inch flour Tortillas
Instructions
- Place 1 tablespoon butter in a medium skillet. Place over medium heat. When butter has melted and is hot (do not burn), add onions. Sauté until they just begin to brown.
- Stir in garlic. Cook until aroma is released, about 1 minute longer.
- Add mushrooms, salt, pepper and arbol chiles. Continue cooking until mushrooms soften and excess juice evaporates, about 5 to 10 minutes.
- Stir in epazote or parsley. Briefly cook just to release its flavor, about a minute.
- Remove skillet from heat and set aside to cool.
- In a large bowl, combine all 3 cheeses. Mix well.
- Lay tortillas out on a counter, cutting board or other work surface.
- Divide cheese mixture into 2 portions. Arrange 1 portion over 1/2 of each tortilla.
- Divide mushroom mixture into 2 portions. Sprinkle 1 portion over evenly over each cheese.
- Fold over each tortilla to enclose filling.
- Place remaining butter in a large skillet. When butter is hot, place 2 folded quesadillas in pan.
- Cook until very light golden, about 1 minute, then flip over.
- Cook until other side is golden and cheese begins to ooze.
- Serve hot, whole or cut into wedges.
Border Grill Mushroom Quesadillas
A Master Local and Regional Favorite Mexican Restaurant Copycat Recipe
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Photo of “quesadilla” is by stu_spivack and is used by permission under the CC BY-SA 2.0 Deed Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Photo of “Border Grill Decor” is by oomni and is used by permission under the CC BY-NC-ND 2.0 Deed Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Stu and Oomni. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Border Grill, shared on their website blog on 04.22.15. Border Grill blog published 2006 – 2015, but no longer available. Found via the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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