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SugarRoti Mushroom & Onion Quesadilla Recipe

SugarRoti Mushroom & Onion Quesadilla Recipe

SugarRoti Mushroom & Onion Quesadilla Recipe

4-6 servings / 4 steps / 6 ingredients

Vegetable Nu Spice

Quesadilla, a favorite go-to party snack or easy meal. There is nothing more satisfying than a freshly grilled tortilla oozing with melted cheese. We give this 16th century Mexican dish a Nu spice twist with a perfectly balanced blend of Black Mustard Seeds, Cayenne, Chili Pepper, Coriander, Cumin, Fenugreek, Garam Masala, Garlic, Ginger, Sea Salt, and Turmeric. The unique blend brings together the rich earthiness of the mushrooms and sharpness of the onions to create the perfect compliment to creamy cooling cheese wrapped neatly in a tortilla. You will never eat quesadillas without our SugarRoti spices again.

Spice Level

ingredients

  • 1 SugarRoti Vegetable Nu Spice Package
  • 4 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely sliced (approx. 2 cups)
  • 1 lb mushroom, finely sliced
  • 8 tortillas
  • 2 cup of shredded Monterey Jack cheese (make it vegan - use non-dairy alternative)

optional

  • medium serrano chili, finely chopped (remove the seeds for a milder spice)
  • ¼ cup fresh cilantro, finely chopped

preparation

  1. Heat 3 tablespoons of oil in a large saucepan over medium heat. Add SugarRoti Vegetable Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add onion, serrano and sauté until tender. Add mushroom and cook until onions and mushrooms are soft. Remove from heat and remove chili pepper. (4-5 min).
  3. Assemble quesadilla - add remaining oil in a separate skillet over medium heat and lay tortilla in the skillet. Then build the quesadillas by laying cheese on the bottom tortilla, then mushroom & onion mix and cheese and top with second tortilla.  When the quesadilla is golden on first side, carefully flip and cook until the second side is golden.  Repeat until all your quesadillas are done (15-20 min).
  4. Serve with salsa and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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