Mushroom Watercress Quesadillas

Looking for a fresh take on quesadillas? This Watercress and Mushroom Quesadilla recipe is a flavorful twist on the classic favorite, combining tender mushrooms, creamy cheese, and the peppery bite of B&W Watercress. It’s the perfect recipe for a quick lunch, snack, or light dinner that feels hearty yet fresh. Plus, watercress is packed with vitamins A, C, and K, adding a healthy boost to your meal without sacrificing flavor.

INGREDIENTS
Ingredients:
  • 8 ounces cremini or baby bella mushrooms
  • 1 tablespoon butte
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup fresh B&W Watercress, chopped
  • 2 cups mozzarella cheese (or your favorite melting cheese)
  • ¼ cup sour cream
  • 6 (6-inch) flour tortillas
Storage:
  • These quesadillas are best served fresh, but you can store them in an airtight container in
  • the fridge for up to 2 days. To reheat, simply cook them on a skillet or comal over medium
  • heat until the tortillas are crisp and the cheese is melted again.
  • Enjoy the fresh flavors and versatility of this easy, delicious dish!
DIRECTIONS

Wipe clean mushrooms with a paper towel and slice.

Heat butter in a large skillet over medium heat. Add mushrooms, garlic salt, pepper and red pepper flakes.

Cook until mushrooms are tender; 6 minutes. Add watercress and cook 2 additional minutes.

Transfer mixture to a medium bowl.

Add cheese and sour cream. Stir to mix well.

preheat a comal or skillet over medium heat.

Place a flour tortilla on skillet or comal.

Spoon mushroom/watercress mixture evenly on one side of tortilla and fold in half.

Cook for 30-90 seconds on each side or until tortillas are golden and cheese melts.

Repeat with remaining tortillas. Slice in half and serve.

This recipe is feature courtesy of Ericka  – Host of ‘Ericka’s Mexican Cocina’ on Recipe.TV and Nibbles and Feasts 

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