If you love cheesy, crispy, golden quesadillas but want something a little more earthy and elevated, these mushroom and Swiss quesadillas are your new go-to. With rich, sautéed mushrooms, melty Swiss cheese, and buttery crisp tortillas, this is one of those quesadilla recipes that feels gourmet but comes together in a snap. Whether you're exploring quesadillas mexicanas beyond the classics or just want an easy twist on your usual pan quesadilla recipe, this one delivers bold flavor with minimal effort.
Mushroom and Swiss Quesadillas
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Servings 2 large quesadillas (4 halves)
Large skillet or nonstick pan For sautéing the mushrooms and toasting the quesadillas. A cast iron pan gives the best crust.
Spatula To flip and press down the quesadilla evenly.
Knife and Cutting Board For prepping your ingredients.
Grater For shredding the Swiss cheese fresh (it melts better than pre-shredded).
- 8 oz cremini or baby bella mushrooms sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tsp soy sauce optional but adds great umami
- Salt and pepper to taste
- 1 ½ cups shredded Swiss cheese or Gruyère if you’re feeling fancy
- 4 large flour tortillas use your favorite from your go-to tortilla recipes
- Butter or oil for toasting the quesadillas
Optional Add-Ins
- A handful of fresh spinach
- Caramelized onions
- A thin layer of Dijon mustard if you like a cheese steak quesadillas vibe
Sauté the mushrooms
Heat the olive oil and butter in a skillet over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes to get some browning. Then stir, add onions and cook until everything is soft and golden, about 7-9 minutes. Toss in the garlic and soy sauce, stir for another minute, then season with salt and pepper.
Assemble the quesadillas
Lay out two tortillas. Spread half of the Swiss cheese on one side of each, top with the mushroom mixture, and sprinkle on the remaining cheese. Place the second tortilla on top.
Cook the quesadillas
In a clean skillet over medium heat, melt a little butter or drizzle oil. Place the quesadilla in and cook for about 2-3 minutes per side, pressing down slightly, until golden and crisp. The cheese should be gooey and melted.
Slice and serve
Let the quesadillas rest for a minute, then slice into wedges. Serve hot and melty!
Perfect Pairings
These mushroom and Swiss quesadillas pair beautifully with a side of chipotle crema, fresh guacamole, or even a tomato soup for a cozy lunch. A simple side salad with lime vinaigrette brightens up the richness, and if you’re into sweet-and-savory combos, try a drizzle of honey or fig jam on the side. For drinks, think sparkling water with citrus, or even a chilled Mexican lager if you're leaning into the quesadillas Mexicans experience.
FAQs
1. Can I add meat to this recipe?
Absolutely! If you're on the hunt for chicken breast recipes, some thinly sliced cooked chicken breast works great here. You could even give it a birria quesadillas recipe twist by using juicy shredded beef for a heartier version.
2. What’s the best tortilla for this?
Flour tortillas give you that classic crispy, foldable texture. But if you’re curious about quesadillas de masa, you could try corn tortillas for a more traditional touch — just be careful when flipping.
3. Can I use other cheeses?
Definitely. Swiss is smooth and nutty, but provolone or mozzarella can give you similar meltiness. For bold cheesy quesadilla recipes, try mixing Swiss with sharp cheddar or fontina.
4. How do I make a quesadilla easy and mess-free?
If you're wondering how to make cheese quesadillas easy and avoid stovetop mess, the oven or panini press is your friend. The baked quesadilla method is one of the best for hands-off cooking, especially when making multiple servings.
5. What if I want something super quick?
This is already a simple cheese quesadilla with a twist, but to go even faster, use pre-sliced mushrooms and shredded cheese. You’ll have one of the easiest quesadilla recipes ready in no time.
