Mushroom Quesadillas with Tomato and Corn Salsa

Mushroom Quesadillas with Tomato and Corn Salsa | Cookie Monster Cooking

I know what you’re thinking.  Another recipe with tomatoes and corn.  I promise, I do have other recipes ready to share that don’t involve either of these two ingredients.  But for now, we’re going to talk about tomatoes and corn.  Yes, again.

I actually had no intention of blogging these quesadillas.  I made them on a weeknight just to enjoy, but we ended up liking them so much that I knew I needed to make them again to share here.  Because I know there are some of you who love tomatoes and corn as much as this girl.  Don’t try to hide it.  I know you’re out there.

Mushroom Quesadillas with Tomato and Corn Salsa | Cookie Monster Cooking

So, the quesadillas themselves are full of sautéed mushrooms and plenty of cheese.  But it’s really the salsa that makes these a little special.  Full of summery produce, like roasted corn and cherry tomatoes, they make this meal feel fresh and light.

Mushroom Quesadillas with Tomato and Corn Salsa | Cookie Monster Cooking

I have a feeling we’ll be trying to squeeze these in a few more times before my beloved tomatoes and corn are out of season.  Okay, and now I’m done talking about those two ingredients.  See, I didn’t even use their names in that sentence.

Yield: 4 to 6 servings as a main dish

Mushroom Quesadillas with Tomato and Corn Salsa

Recipe for mushroom quesadillas with a fresh tomato and roasted corn salsa. Simple and quick for a weeknight meal.

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Ingredients:

For the salsa:

  • 1 large ear corn, kernels removed
  • 1 pint cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 avocado, diced
  • juice of ½ a lime
  • salt and pepper, to taste

For the quesadillas:

  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 jalapeno, seeded and diced
  • 16 ounces baby bella mushrooms, sliced
  • salt and pepper, to taste
  • 8 large whole wheat tortillas
  • 1 ½ cups freshly shredded fontina cheese
  • 1 ½ cups freshly shredded smoked mozzarella

Directions:

  1. Set a medium non-stick skillet over medium high heat. Add in the corn (do not add any oil). Cook for about 5 minutes, stirring occasionally, until roasted and brown spots start to appear. Remove from the heat and allow to cool slightly. Place the corn in a small bowl. Add in the tomatoes, green onions, cilantro, avocado, lime juice and salt/pepper. Mix to combine and set aside.
  2. Wipe out the skillet and set it over medium high heat. Add in the olive oil. When hot, add the shallot to the skillet. Cook for about 1 minute, until it starts to soften. Add in the jalapeno and sliced mushrooms. Cook for about 5 to 7 minutes, until the mushrooms are tender. Season with salt and pepper to taste.
  3. Place the tortillas on a work surface. Sprinkle some of the fontina cheese on half of a tortilla. Top with some of the mushroom mixture (use a slotted spoon to drain off any extra liquid if needed) and then sprinkle with some of the smoked mozzarella. Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.
  4. Set a skillet over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with the salsa.

Depending on how cheesy you like your quesadillas, you may want to add more or less cheese. Feel free to sub out the fontina or smoked mozzarella for your own favorite.

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