Quesadillas de Champiñones y Tomatillo) (Mushroom and Tomatillo Quesadillas)


Quesadillas are everybody’s favourite, I guess that they are so easy to make and taste delicious, it is one of those “antojitos” that I would just eat over and over again and I won’t get tired of it. There are so many ways to fill a quesadilla. Today I am sharing with you a quick recipe, I am making a a mushroom and tomatillo filling, so I hope you like it.

Makes 8 quesadillas


  • 8 corn tortillas
  • 10 chesnut mushrooms cut in slices
  • 5 fresh tomatillos cut in quaters
  • A small bunch of fresh coriander
  • 1 fresh jalapeño chopped
  • 1/2 an onion finely chopped
  • 1 perfectly ripe avocado cut in slices
  • Chihuahua or mozarella cheese
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil


  1. Fry the mushrooms, onion and tomatillos on a frying pan for 10 to 15 min. Add salt and pepper to taste and add the fresh coriander and jalapeño almost at the end. Keep aside.
  2. Heat the tortillas on the hob burner to get the edges black (that adds a bit more flavour, but if you do not want to do this, avoid this step) or heat them on a pan.
  3. Add the chihuahua cheese, once the cheese is melted, add the mushroom filling.
  4. Serve them with avocado slices, more fresh coriander and fresh jalapeños. See! It is that easy! Enjoy!



Join the Conversation

  1. Hola Karla!!! Qué deliciosas se ven estas quesadillas. Mi mamá preparaba unas quesadillas parecidas usando champiñón con espinacas y luego usaba un queso pepperjack para darle un poquito más de sabor. Me encantaban. 🙂

    1. Gracias Nicole! En mi casa las preparan con Monterrey Jack, me encantan las quesadillas y estás eran una de las favoritas de mi padre 😊

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