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Mushroom and Zucchini Quesadillas with Chipotle Cream - 3 summer veggies topped with cheddar cheese and a two ingredient chipotle cream. Yum!

Mushroom and Zucchini Quesadillas with Chipotle Cream

  • Author: Kitschen Cat
  • Total Time: 15 mins
  • Yield: 2


  • 1 tablespoon olive oil (affiliate)
  • 4 ounces mushrooms, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1 small zucchini, chopped small
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 4 tortillas
  • 1/4 cup sour cream or greek yogurt
  • 1 chipotle pepper in adobo sauce, finely chopped


  1. In a medium skillet over medium high heat, cook mushrooms in olive oil for 3-4 minutes.
  2. Add red onion and cook for another 1-2 minutes then add zucchini, salt, and pepper.
  3. Stir and let cook for 4-5 minutes or until all vegetables are softened and starting to brown around the edges.
  4. Remove veggies from skillet and place one tortilla on the bottom of the skillet.
  5. Scoop half of the veggie filling onto the tortilla, then sprinkle with 1/2 cup of cheddar cheese.
  6. Close the quesadilla with another tortilla and toast for 3 minutes on each side.
  7. While quesadillas are cooking, mix together sour cream or greek yogurt with chipotle pepper.
  8. Serve cream on top of quesadilla wedges
  • Prep Time: 5 mins
  • Cook Time: 10 mins