Mexican · main

Mushroom and Poblano Quesadillas

Mushroom and Poblano Quesadillas reads richness 5.1, citrus 5.0 and allium 4.6 on Palate's 0–10 flavor X-ray — a Mexican main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Richness 5.1 · Citrus 5.0 · Allium 4.6 · Sourness 4.4 · Umami 4.4 · Earthy 4.0 · Salinity 3.7 · Herbaceous 3.0 · Sweetness 2.4 · Warm Spice 2.0 · Heat 1.8 · Bitterness 1.4 · Nutty 1.1 · Fruity 0.9 · Floral 0.9

What's in it (13)

• cremini mushrooms — 680 g
• poblano chiles — 200 g
• yellow onion — 110 g
• vegetable oil — 41 g
• garlic — 9 g
• cumin — 5 g
• salt — 5 g
• black pepper — 3 g
• flour tortillas — 800 g
• shredded monterey jack cheese — 341 g
• shredded sharp process cheese — 114 g
• cilantro — 15 g
• limes — 130 g

Time & effort: about 40 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 201.8 kcal, 7.8 g protein, 10.4 g fat, 19.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Char the poblanos directly over a gas burner flame or under a broiler, turning with tongs, until the skins are blackened and blistered on all sides, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes.
2. Peel the blackened skins off the poblanos, remove the stems and seeds, and slice the flesh into 1/4-inch strips. Set aside.
3. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the mushrooms, working in two batches so they sit in a single layer, and cook each batch, stirring only occasionally, until deeply browned and their liquid has fully evaporated, 7-9 minutes per batch (14-18 minutes total); return all the mushrooms to the skillet once both batches are browned.
4. Add the onion to the skillet and cook, stirring, until softened and lightly golden at the edges, 5-6 minutes. Stir in the garlic and cumin and cook until fragrant, about 1 minute.
5. Stir the poblano strips into the mushroom mixture, season with the salt and pepper, and cook 1 minute to combine. Remove from the skillet and set aside; wipe the skillet clean.
6. Lay 4 tortillas on a work surface. Scatter each with a layer of Monterey Jack and cheddar, then a portion of the mushroom-poblano filling, then more cheese. Top with the remaining 4 tortillas.
7. Heat the remaining 1 tbsp oil in the wiped skillet over medium heat. Cook one quesadilla at a time until the underside is golden and crisp and the cheese has started to melt, 3-4 minutes.
8. Flip carefully and cook the second side until golden and the cheese is fully melted, 3-4 minutes more. Transfer to a cutting board and repeat with the remaining quesadillas, adding oil to the pan as needed.
9. Cut each quesadilla into wedges and scatter with cilantro. Serve hot with the lime wedges for squeezing.

Dishes with a similar flavor shape

• Pork Green Chile Stew — Tex-Mex · Southwestern
• Chicken Burrito Bowl with Black Beans and Charred Corn Salsa — Tex-Mex
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• White Chicken Chili with Green Chiles — American

Keep reading: what richness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.