For this particular quesadilla I combined button mushrooms, cremini mushrooms (gives you an almost meaty flavor), red onion, red bell pepper, Hungarian wax pepper, and pickled jalapeños.
I like to sautee my mushrooms a couple minutes before adding the rest of the veg. After they've started to cook a bit I add in the other veggies:
I love this combo of peppers, but you could use any you like. Sweet bell pepper combined with Hungarian wax which give just a bit of heat and bright flavor, along with jarred, pickled jalapeños. I love those little guys- yes the ones you see with that awful electric yellow cheese sauce on nacho chips. I think they give a more consistent heat and good zippy flavor.
Along with red onion and the mushrooms, sauté the peppers until soft, about ten minutes. I then add salt (wait until now for salt so your mushrooms don't get soggy and rubbery), fresh ground black pepper, and a dash of smoky cumin.
Next, place a soft taco size tortilla in a small skillet sprayed with a bit of nonstick spray on medium heat. Add your choice of cheese: I like Mexican blend and some pepper jack. Top with another tortilla- small aside here- Am I the only one who buys two packages of tortillas to make sure I can find ones that match up perfectly? Cook for 3-4 minutes or until golden brown, then flip and cook for an additional 2 or so minutes.
Slice into triangles and enjoy! Great with some salsa and/or sour cream! What is your favorite filling for a quesadilla?
