Grammy's Kitchen · Quesadillas · Mushroom Quesadilla
One of 80 quesadillas recipes we measured
from www.wellplated.com
It ranks #79 of 80 for structural integrity among the quesadillas recipes we compared. 11 cooks on www.wellplated.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 81% | 2% |
| salt | 1% | 0% |
| aromatics | 72% | 6% |
| vegetables and beans | 75% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon extra virgin olive oil (plus additional for skillet) |
| 160 g | 1 cup diced yellow onion (about 1/2 medium onion) |
| 170 g | 6 ounces Portobello mushrooms (thinly sliced) |
| 4 g | 1 1/2 teaspoons minced garlic, (about 3 cloves) |
| 2 g | 1/4 teaspoon kosher salt |
| 200 g | 8 whole wheat or sun-dried tomato tortillas ((10-inch)) |
| 170 g | 6 ounces Mozzarella cheese (shredded) |
| 57 g | 2 ounces Parmesan cheese (shredded) |
| 170 g | 6 ounces sun-dried tomatoes packed in olive oil (drained and roughly chopped) |
| 50 g | 1/2 cup chopped fresh Italian parsley |
Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these yesterday and they were delicious. Thank you for the good recipe!” — a cook, 5.0★