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Border Grill Mushroom Quesadillas Recipe
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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.
Prep Time25 minutes
Active Time25 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, TexMex
Keyword: Cheese, Mushrooms
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.

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