Best 9 Open Face Quesadillas With Mushrooms Olives Salsa And Greens Recipes

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Are you searching for a delightful and vibrant meal that combines the flavors of mushrooms, olives, salsa, and fresh greens? Open-face quesadillas offer a delectable fusion of textures and tastes, making them a perfect choice for lunch, dinner, or even a quick snack! With just a few simple steps, you can create this flavorful dish that's sure to tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey as we explore the best recipe for open-face quesadillas with mushrooms, olives, salsa, and greens!

Here are our top 9 tried and tested recipes!

CRISPY OPEN-FACED QUESADILLAS



Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Steps:

  • 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
  • Preheat the broiler.
  • Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  • Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

MUSHROOM QUESADILLA



Mushroom Quesadilla image

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated

Steps:

  • Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  • Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  • Season with salt & pepper.
  • Divide the mushrooms & cheese between the four tortillas, fold in half.
  • Serve with salsa, quacamole & sour cream (Optional).

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups shredded Monterey Jack cheese
Salsa and guacamole, optional

Steps:

  • In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  • Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

OPEN-FACE CHILE-CHEESE QUESADILLAS



Open-Face Chile-Cheese Quesadillas image

Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas - Mexican dinner that's ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

5 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2 cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2 cup pitted ripe olives, drained, chopped
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1 teaspoon adobo sauce (from can of chipotle chiles)
1/4 cup finely chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
  • Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

Nutrition Facts : Calories 390, Carbohydrate 27 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1102 mg

QUESADILLAS I



Quesadillas I image

A delicious, cheesy pre-dinner treat. I like to make quesadillas without butter, but you could put butter in the frying pan before placing the tortilla in. Serve with sour cream and salsa.

Provided by Cody

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 5

Number Of Ingredients 5

10 (6 inch) corn tortillas
2 cups shredded mozzarella cheese
1 (2 ounce) can sliced black olives
2 avocados - peeled, pitted and sliced
2 teaspoons hot pepper sauce

Steps:

  • Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
  • Cut the quesadillas into triangles and serve.

Nutrition Facts : Calories 389.5 calories, Carbohydrate 31.8 g, Cholesterol 35.4 mg, Fat 24.5 g, Fiber 9 g, Protein 14.6 g, SaturatedFat 8 g, Sodium 456.9 mg, Sugar 1.5 g

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

This recipe came from the foodtv website and I think that it was from the How to Boil Water series. I did revise slightly. Anyway, it is a great recipe.

Provided by Jellyqueen

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
10 ounces button mushrooms, sliced
3/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves (may use less if you desire)
4 10-inch flour tortillas
8 ounces grated monterey jack pepper cheese
2 ounces crumbled feta cheese
sour cream
salsa, as desired

Steps:

  • Preheat oven to 350 degrees F.
  • Line baking sheet with foil.
  • Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
  • Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
  • This should take about 5 minutes.
  • Add remaining butter.
  • Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
  • Season the mushrooms with chili powder and salt and cook for 1 more minute.
  • Stir in the chopped cilantro and set aside.
  • Toast the tortillas using any method you prefer, until slightly blistered.
  • Place the tortillas on the prepared baking sheet.
  • Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
  • Fold the other half of the tortilla over the filling.
  • Lay another sheet of foil over the quesadillas.
  • Bake until the cheese melts, 12-15 minutes.
  • Serve whole or slice into wedges.
  • Serve garnishes on side.

Nutrition Facts : Calories 564.2, Fat 34.8, SaturatedFat 19.9, Cholesterol 86.7, Sodium 1205.3, Carbohydrate 39.7, Fiber 3.1, Sugar 3.5, Protein 24.3

OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE



Open-Face Mushroom Sandwiches With Pecorino Salsa Verde image

There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.

Provided by Christian Reynoso

Categories     Mushroom     Shallot     Vinegar     Pepper     Herb     Vegetable     Vegetarian     Grill/Barbecue

Yield Makes 6

Number Of Ingredients 13

Pecorino salsa verde
3 medium shallots, thinly sliced crosswise, rings separated
1 Tbsp. plus 1½ tsp. red wine vinegar
1 tsp. crushed red pepper flakes
1 tsp. freshly ground black pepper
Kosher salt
3 oz. Pecorino Romano, Grana Padano, or Parmigiano-Reggiano
2 cups (loosely packed) mixed tender herb leaves or greens (such as parsley and dill or dill and arugula)
5 Tbsp. extra-virgin olive oil
Mushrooms and assembly
1 lb. king trumpet or crimini mushrooms, trimmed
6 Tbsp. extra-virgin olive oil
6 1"-thick slices country-style bread

Steps:

  • Special equipment
  • Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
  • Pecorino salsa verde
  • Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
  • Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
  • Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
  • Mushrooms and assembly
  • Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
  • Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
  • Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
  • Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcrowd the quesadillas; otherwise, they will be difficult to flip and cook evenly.
  • Use a large skillet or griddle to cook the quesadillas so that they have plenty of room to spread out.
  • Cook the quesadillas over medium heat so that they have time to cook through without burning.
  • Flip the quesadillas carefully to avoid tearing them.
  • Serve the quesadillas immediately with your favorite toppings.

Conclusion:

Open-face quesadillas are a delicious and easy meal that can be made with a variety of fillings. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With so many different ways to make them, you're sure to find an open-face quesadilla recipe that you love.

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