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San Angelo Lifestyles

Mushroom, Onion, and Muenster Cheese Quesadillas

Fall seems to bring a craving for something warm, but with temperatures still not quite fall-like in West Texas, it’s still feels too premature to break out the crockpot. My family of five tried this Mushroom, Onion, and Muenster Cheese Quesadilla recipe from H-E-B, and they were a hit – with just the right amount of warm, savory, and crunch!


1.       Non-stick cooking spray

2.       8 oz. canned mushrooms, stems and pieces, drained

3.       1/3 cup French fried onions

4.       2 peeled garlic, sliced

5.       12 Muenster cheese, sliced

6.       1 cup roasted taqueria salsa


1.       Line two baking sheets with foil and spray with non-stick cooking spray.

2.       Combine mushrooms, onions and garlic in a (small bowl; set mixture aside.

3.       Place 3 tortillas on each prepared sheet pan.

4.       Place one slice of cheese on each tortilla (trim slice to fit tortilla).

5.       Top each cheese slice with 1/3-cup mushroom mixture; spread evenly.

6.       Top quesadillas with another slice of cheese and tortilla.

7.       Spray the tortilla tops with cooking spray.

8.       Bake in oven at 450 degrees F for 5 minutes.

9.       Remove from oven, turn quesadillas, bake another 5 minutes.

10.   Remove from oven, set 5 minutes, and place on cutting surface.

11.   Cut into wedges and serve with salsa, guacamole, and sour cream.


(For a non-vegetarian option, cook some ground beef or grilled chicken separately and place atop the baked quesadillas.)


Serves 6

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