Meatless Mondays–Manchego & Mushroom Quesadillas

Just last week I posted about my third blogiversary and how I want to use my fourth year to improve my photography and do a blog redesign.  Then, just the other night, this idea popped into my head and it wouldn’t leave.  So here it is–I want to utilize my Monday posts to highlight the sweeping movement known as “Meatless Mondays”.

I’m not here to preach about why you should be a vegetarian because, well, I’m not.  I’m also not going to preach to about environmentalism and how Meatless Mondays aim to help reduce the strain placed on the Earth by farming animals for meat production.  If you’d like to do some reading about it and decide for yourself, here is the official Meatless Monday webpage.  That’s all I’ll say about it.

What I will do is say that I simply prefer meatless meals every now and then.  I don’t always feel the need for meat-centered meals.  Some days, I can tell my body is needing meat protein.  Other days, I don’t even crave it.  Plus, vegetarian meals are most often considerably cheaper.  So, here I am, dedicating my Monday posts.  I hope you’ll enjoy them.

mushroom manchego quesadillas

Manchego and Mushroom Quesadillas

adapted from Williams-Sonoma, Weeknight: Fresh & Fast

printer-friendly recipe


2 medium Serrano chiles, seeded, minced, and divided

1 c. cherry tomatoes, quartered

2 TBSP fresh cilantro, chopped

2 green onions, white and green parts thinly sliced

salt and pepper, to taste

2 TBSP olive oil, divided

2 large shallots, minced

10 oz. cremini mushrooms, sliced

6 small corn tortillas

5 oz. Manchego cheese, shredded (about 1 1/2 c.)


1.   In a small bowl, mix half the mined chile, tomatoes, cilantro, and green onion.  Season with salt and pepper and set aside.

2.  Heat a large non-stick frying pan over medium-high heat.  Add one TBSP oil.  When the oil is warm, add the shallots and stir until fragrant, about one minute. 

3.  Add the mushrooms and remaining chile, then season with salt and pepper.  Saute until the juices evaporate, about five minutes.  Taste and adjust the seasonings, if necessary.  Put the mixture in a small bowl and set aside.

4.  Wipe out the skillet and return to the stove.  Turn heat down to medium-low.

5.  Lay out the tortillas.  Sprinkle approx. 1/4 c. cheese over three tortillas, then top with one-third of the mushroom mixture.  Layer another 1/4 c. cheese over the mushrooms and place another tortilla on top.

6.  Pour a bit of the remaining oil in the skillet and cook each quesadilla until golden and crisp, about three minutes per side.  Transfer to warmed plates.  (If cooking a larger batch, preheat the oven to 200 degrees and place the finished quesadillas onto a baking sheet or pizza stone.)

7.  Just before serving, cut quesadillas into thirds.  Serve with the salsa.


two years ago: lemon-lavendar cake
three years ago: Tuscan chicken and roasted vegetables

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  1. Pretend Chef
    January 31, 2011 / 1:55 pm

    I don't normally follow trends. Meatless Monday does find a spot on the menu planning but on a Wednesday or whenever another source of protein, such as beans, are the main ingredient. These sound and look delicious!

  2. That Girl
    January 31, 2011 / 5:37 pm

    I always love vegetarian meals and they often find their way onto our menu. But I never remember to make them on a specific day!

  3. Molly Jean
    January 31, 2011 / 6:02 pm

    My mouth is watering. This looks so, so good.I love the Meatless Monday idea, but I'm pretty sure I could never get my husband on board. I'll still have to try these quesadillas though!

  4. Mary
    January 31, 2011 / 9:00 pm

    Kelsey, your quesadillas look scrumptious. I'm new to your blog and have just spent some time browsing through your earlier entries. I'm so glad I did that. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary

  5. Natalie
    January 31, 2011 / 11:59 pm

    I haven't made quesadillas in way too long! These look great, I'm a huge mushroom fan!

  6. TheFerebeeThree
    February 1, 2011 / 3:18 pm

    These look delicious! I regularly make quesadillas for my 2 year old for lunch – she will eat anything with some cheese and a tortilla! About 4 years ago we decided to buy only free-range/organic meat which meant for budgetary reasons we have 2 meatless meals every week. It was a big adjustment for my husband but now he thinks it is one of the best things we have done. We will be making these soon!

  7. Cursuri Franceza
    February 2, 2011 / 8:01 pm

    I always wanted to try and make quesadillas but I never found a recipe that appealed to me. Well, at least until I found yours. So thank you.

  8. Cassie
    February 3, 2011 / 12:02 am

    I looove manchego cheese, and mushrooms of course! yum!

  9. Melissa @IWasBornToCook
    February 6, 2011 / 11:27 pm

    These look fantastic…will have to try them soon!

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