I am here with another quesadilla recipe but with the traditional cheese that gives quesadilla the name quesadilla. I am going to share a delicious quesadilla with mushrooms and jalapenos but loaded with the traditional queso cheese – the queso fresco. Let’s see how to make this simple yet yummylicious quesadilla with the queso cheese.
Queso means cheese in Spanish and Queso Blanco (Blanco means white) and Queso Fresco belong to the fresh cheese varieties. Last year, I started to experiment different cheese varieties this Queso was one among them. Dips and sauces with queso cheese are very popular, but I did not try until recently.
Cheese plays a significant role in the quesadilla, and vaandu recently started preferring this queso over the other cheese for the quesadilla. I see a lot of articles comparing queso to feta cheese, but somehow I feel they are different. Queso is soft and crumbly, but it has its unique taste. I can talk about this cheese all day long, but let me stop here and move on to the recipe.
I always pick any quinoa recipe for Q, but unfortunately, vaandu is not a big fan of quinoa. Given the fact that I am posting his favorite A to Z lunch box recipes, I did not want to post any quinoa-based dishes. After PJ posted her millet poori, I wanted to try quinoa flour poori, but I did not want to change the plans at the last moment. Also, all the recipes that I am posting here are tried multiple times and are kiddo approved ones. Added quinoa poori to my to-do list and went with this easy-peasy quesadilla recipe.
Queso Quesadilla is a melting cheese, and it is because of that cheese, the quesadilla got its name – quesadilla. But for this recipe, I used queso fresco. Queso fresco doesn’t melt like the other one, but vaandu liked it very much, and it was good even when the quesadilla is cold/warm. So I grab queso Blanco or fresco for the quesadilla.
Poblano chilies and queso fresco is a favorite combination. I wanted to try the recipe with poblano chilies, but again, I know vaandu likes jalapeno so did not bother to experiment. You can turn this recipe into vegetable and cheese quesadilla. But my boy likes only mushrooms in his quesadilla. Even though he loves other veggies, he will say no if I add them here.
I think I wrote a lot. Without any further ado, here is the Queso Quesadilla with Mushroom and Jalapeno recipe,
Queso Mushroom Quesadilla
Queso Mushroom Quesadilla – delicious quesadilla with mushrooms and jalapenos loaded with the traditional queso fresco/blanco cheese.
Ingredients:
- Flour Tortillas – 3
- Queso Cheese – as required
- Jalapeno – 1/2 (approx, 1 tbsp when chopped)
- Oil – 1 tsp + 1/4 to 1/2 tsp for each tortilla
- Mushrooms – 5 to 6
- Salt – 1/4 tsp
Prep – Work:
- Deseed the jalapeno pepper and chop them roughly.
- Crumble the required queso cheese and set aside.
- Cut and chop the mushrooms into small pieces.
Method:
- Heat a small pan or kadai and add one tsp of oil.
- When the oil is hot, add the chopped jalapenos and mushrooms.
- Add the salt and saute until the mushrooms are soft and tender. Turn the heat off and let it cool.
- Now heat a griddle or tawa and when it is hot, place the flour tortilla and spread 1/4 tsp of oil. Heat it for 20 seconds on one side and flip.
- Now reduce the heat thoroughly, and spread the mushroom and Jalapeno mix evenly.
- Then spread the cheese on top.
- Fold it and press it and let it be on the pan until the cheese melts.
Packing:
- I usually let the quesadillas to cool a bit. A luke-warm stage will be the perfect one.
- Cut the quesadillas into triangles.
- Spread a tissue on the lunch box and place the quesadillas on top and close it with the lid.
Notes:
- Poblano pepper variety goes well with queso cheese. You replace Jalapeno with that.
- Also, you can add veggies like zucchini, corn along with mushrooms.
- Queso cheese stays intact and tastes right even when it cold or warm. So we prefer queso, but you can replace it with any other cheese of your choice.
Queso Mushroom Quesadilla
Ingredients
- Flour Tortillas - 3
- Queso Cheese - as required
- Jalapeno - 1/2 approx, 1 tbsp when chopped
- Oil - 1 tsp + 1/4 to 1/2 tsp for each tortilla
- Mushrooms - 5 to 6
- Salt - 1/4 tsp
Instructions
Prep - Work:
- Deseed the jalapeno pepper and chop them roughly.
- Crumble the required queso cheese and set aside.
- Cut and chop the mushrooms into small pieces.
Method:
- Heat a small pan or kadai and add one tsp of oil.
- When the oil is hot, add the chopped jalapenos and mushrooms.
- Add the salt and saute until the mushrooms are soft and tender. Turn the heat off and let it cool.
- Now heat a griddle or tawa and when it is hot, place the flour tortilla and spread 1/4 tsp of oil. Heat it for 20 seconds on one side and flip.
- Now reduce the heat thoroughly, and spread the mushroom and Jalapeno mix evenly.
- Then spread the cheese on top.
- Fold it and press it and let it be on the pan until the cheese melts.
Packing:
- I usually let the quesadillas to cool a bit. A luke-warm stage will be the perfect one.
- Cut the quesadillas into triangles.
- Spread a tissue on the lunch box and place the quesadillas on top and close it with the lid.
Notes
- Poblano pepper variety goes well with queso cheese. You replace Jalapeno with that.
- Also, you can add veggies like zucchini, corn along with mushrooms.
- Queso cheese stays intact and tastes right even when it cold or warm. So we prefer queso, but you can replace it with any other cheese of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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I just want to join and share all dishes with you… quesadillas looks so tasty.
any time Preeti.
Here we dont get that many varieties of cheese and eve if we manage to find them, they are pretty expensive. So nice that you get to eperiment with different cheese varieties. This quesadilla looks absolutely delicious Srividhya. And thanks for the Quinoa poori idea. Will make them soon,
Thanks PJ. Got idea from your millet pooris.
A lovely cheese quesadilla to please kids.
:-) Thanks
My boys lately are in love with mushrooms. I don’t cook mushrooms as me and my husband don’t eat them, but have made it once for the boys and they loved it. They will love these quesadillas for lunch. I am bookmarking this to make it for them during the next school year!
Thanks, Sandhya. Mushrooms are always hit or miss.
The queso mushroom quesdilla sounds very interesting and as my family loves mushrooms, they will love it. Even I cook mushrooms on high heat without covering to ensure all the moisture evaporates.
Thanks :-)
That is a filling meal! Would love to try with mixed veggies and cheese! Can imagine the taste when had straight from the pan! Looks fabulous!
Thanks much Priya.
Oh my!! these quesadillas are sure a hit , Kids love cheese and quesadillas are perfect to impress them. I thoroughly enjoyed your lunchbox series you came up with some amazing kid-approved dishes vidhya kudos to you. You know what I was searching for queso blanco for a recipe this marathon I didn’t find it on time so had to skip it and make something else. Wonderful piece of information shared in the intro !!..
Thanks, Manjula. I learned about the queso cheese varieties only during this Marathon. I hope you get it soon.
Queso Quesadilla sounds so Qcosy..heheh..such an interesting one to pack Srividya, I am so enjoying your series and I really wish I was able to come up with something like this..:)
These are so easy ones Valli. You always go for the challenging ones. Kudos.
Srividhya you have convinced me to try out the queso cheese. Though we don’t get it where I live, I will definitely try it when I go to Montreal as I know it will be available there. Lovely lunch box treat.
Thanks, Mayuri. Please do try and you will love it.
That is a great dish to pack in the lunchbox Vidhya. My son would love this cheesy quesadilla. He’s a fan of mushrooms though, so I might try this with spinach or corn.
Spinach and corn combination is great as well. Thanks, Pavani.
Hi,
Whenever i cook with mushroom they leave out lot of water but yours looks dry. How do you do it>
Hi Sharanya, Yes, mushrooms oozes out a lot of water. I do cook them on high heat till all the water evaporates. I do not cover and cook the mushrooms. I use the baby bella variety. May I know what variety you are using and also please add less salt initially. Hope this helps. Let me know if you have any other questions.
Hi,
whevever i cook with mushroom they leave out water but yours looks dry. How do you do it ?
Absolutely irresistible, quesadillas is my kids favourite and i can feed them easily anything by dishing out as quesadillas. And those queso mushroom quesadillas looks absolutely super filling.
Thanks, Priya.
lovely quesedillas ! I have another of ur quesedillas bookmarked to try and this sure sounds qquick and flavourful
Thanks, Kalyani.
In Madurai, we have very less number of cheeses available. I guess, I have to make mie with cheddar. Nice to know about the queco cheese and the quesadilla. Very informative. Love that mushroom and cheese filling.
Actually, cheddar works well too. When I was exploring Q recipes, that’s when I came to know about this cheese. :-)
Beautifully made quesadillas, they look so well made, neat clean and with loads of flavor.
I too did not know the history behind the name of quesadilla..great pick for the alphabet and perfect for any lunch box.
Thank you, Vaishali.
Brilliant pick for the Q letter. Quesadilla never failed to make our lunch box happy.. Such a delicious lunch box!!
Thanks da.
That’s an informative intro on quesadilla, never knew how quesadilla got its name until read the intro :-) Haven’t tried much varieties of cheese, will look out for queso blanco or fresco next time. Quesadilla with mushroom & cheese sounds totally Yummy!!!
Thanks Sandhiya… I got to know only when I was researching about the cheese for this post. ;-)
Sounds very easy and delicious !! Definitely a good one 👍
Thank you, Nithya and welcome to my space. :-)